Grilled Chicken Kabobs with Lemon Butter Sauce
Rosemary-Mashed Cauliflower
Ingredients
- 2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 (8-oz) pkg whole mushrooms
- 2 zucchini, cut into ½-inch-thick slices
- 1 onion, quartered
- ¼ cup olive oil
- 1 Tbsp lemon zest
- 5 Tbsp fresh lemon juice, divided
- 3 cloves garlic, minced
- 2 tsp honey
- ¼ tsp cayenne pepper
- 6 Tbsp butter, melted
- 2 Tbsp chopped fresh parsley
Instructions
- Combine chicken, mushrooms, zucchini, and onion in a large zip-top plastic bag. Whisk together oil, lemon zest, 3 Tbsp lemon juice, garlic, honey, and cayenne pepper. Add to chicken mixture; seal bag, and chill 1 to 2 hours.
- Preheat grill or a grill pan to medium-high heat. Remove chicken and vegetables from marinade; discard marinade. Thread chicken and vegetables onto metal or bamboo skewers; season lightly with salt and pepper.
- Grill kabobs, covered, 10 to 12 minutes or until chicken is done, turning often. Meanwhile, stir together butter, 2 Tbsp lemon juice, and parsley; serve with kabobs.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 3 Tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh rosemary
- 1 clove garlic, minced
- 1 Tbsp butter
- 1 (20-oz) pkg frozen mashed cauliflower
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, 2 Tbsp oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Roast 10 to 13 minutes or until lightly browned and tender.
- Meanwhile, combine 1 Tbsp oil, rosemary, garlic, and butter in a small microwave-safe bowl. Microwave 20 to 30 seconds or until butter is melted and rosemary is fragrant.
- Cook mashed cauliflower according to package directions. Stir in rosemary butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
331
|
130
|
461
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 9 | 4 | 13 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 5 | 7 | 12 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 332 | 547 | 879 |
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