Keeping this one short and sweet. I spent all weekend at the ASJA conference and I’m pooped!
It’s been ages since I posted a recipe for something healthy. Embarrassing as it is to admit, I last wrote about a non-sugar-based food in January. Huh. Maybe that’s why I needed to go back to Weight Watchers.
Today’s recipe is delicious enough for you not-dieting folks, but still quite WW-friendly—it’s heavily weighted towards vegetables, with very lean protein dressed up in a bright, light marinade. Per serving, this comes out to only 4 points! With the brown rice pilaf you see in the picture (which uses oil and enough broth to actually count), it’s quite a filling meal for a total of just 10 points.
Lemon-Rosemary Chicken Kebabs
For the marinade:
2 cloves garlic, minced
1 tablespoon finely chopped rosemary
1/3 cup lemon juice
1/2 cup olive oil
salt & pepper
4 skinless, boneless chicken breast halves, cut against the grain into strips
3 medium zucchini, cut into 1/2” chunks
1/2 pound crimini mushrooms
3 medium onions, halved through the root and cut into 1/2” chunks
1 lemon, cut into wedges
In a nonreactive bowl, combine all marinade ingredients. Add chicken, cover, and refrigerate for at least 30 minutes. Soak wooden skewers in water for 30 minutes, too.
Turn on broiler or prepare grill. Thread vegetables onto skewers and place on broiler pan, if you’re broiling, or a plate if you’re grilling. Spritz with olive oil spray, and sprinkle with salt & pepper. Thread chicken strips onto skewers and put them with the veggie skewers—if they don’t all fit on your broiler pan (mine didn’t), cook the vegetables first.
Broil or grill until vegetables are nicely charred and chicken is cooked through, turning once. The vegetables will take longer than the chicken—in my broiler it was 8 minutes/side for the vegs, 5 mins/side for the chicken.
Serve with brown rice and lemon wedges.