Greek Chicken Kabobs

There are two ways to cook this mix of chicken and veggies in a lemon-oregano marinade: grilled, or baked.

Grilled, string everything onto skewers for kabobs. Roast on high until the juices run clear — about 12 minutes total, 6 on each side. You’ll get that fire-touched smokey flavor on the chicken and the onions and the tomatoes. This option is wonderful in the middle of summer, when you are out exploring (camping, at a park, at a potluck, etc), or when you just want to avoid turning on the oven.

Baked, you can skip the skewers and spread everything out on a sheet pan. Roast it all at 450°F for 15-20 minutes, until the chicken reaches an internal temperature of 165°F. On a sheet pan, the juices from the tomatoes, mushrooms, and chicken swirl together in the pan, creating a flavorful pan sauce. It makes the dish juicy which is delicious over rice. This version is best for weeknights or wintertime — when lighting the grill (or even going outside) is off the table.

In both versions, the chicken turns out super tender, thanks to the lemony marinade. That same marinade is what gives the whole dish it’s Greek-inspired flavor. They are a little spot of sunshine in the middle of a wintery week, but also perfect for summer grilling season (once that finally arrives!).

Greek Chicken Kabobs

Published January 29, 2018 by Caitlin Sherwood

Serves: 6   |    Active Time: 30 minutes

---

Ingredients:

For the chicken:

Juice from 1 lemon

2 tablespoons olive oil

2 cloves of garlic, minced

1 tablespoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Sprinkle of red pepper flakes

1/4 teaspoon salt

1 pound chicken breast, cubed

For the kabobs:

1 red onion, chopped into bite-sized pieces

2 bell peppers, chopped into bite-sized pieces

1 cup mushrooms (crimini, baby bella, or white)

1 cup cherry tomatoes

1/2 cup Kalamata olives

1 tablespoon olive oil

Garnish: 2 tablespoons minced parsley

Directions:

1. Marinate the chicken: in an airtight container, combine the lemon juice, olive oil, garlic, oregano, thyme, rosemary, red pepper flakes, and salt. Add chicken, and stir to combine. Close container and place in fridge for at least 4 hours (up to 24).
2. For grilling: Light and preheat grill to high.
3. For oven: Preheat oven to 450°F.
4. Place chopped veggies and olives in a large bowl. Drizzle with olive oil, and stir so everything is coated.
5. Assemble kabobs: Working with one kabob stick at a time, skewer chicken, vegetables and olives in an alternating pattern. (If you plan to roast in the oven, you can skip this step, and simply spread everything out on a sheet pan).
6. For grilling: Place kabobs on preheated grill and reduce heat to medium-high. Grill, with the lid closed, for 6 minutes, and then turn kabobs and grill on second side for another 6 minutes. Juices should run clear and chicken should reach an internal temperature of 165°F. Remove from grill and serve hot over a bed of rice. Garnish with parsley. For oven: Place sheet pan in pre-heated oven and roast for 15-20 minutes, until chicken reaches an internal temperature of 165°F. Remove from oven and use a spatula to serve over rice. Spoon juices from pan over top. Garnish with parsley.

Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

Leftover quinoa in the fridge? This one is for you. 😊

I recently bought a bag full of quinoa because I wanted to try my hand at popping it (like popcorn). Popped quinoa is something that was sold roadside and in artisan markets when I visited northern Chile. It was a novelty for me — though I had eaten plenty of quinoa before, and knew it was local to the Andean region, seeing it puffed was different. Think puffed rice, but round, smaller, and with a delicious nutty flavor.

I tried two methods for popping the grains (one stove top, one in the microwave) and neither produced the results I was looking for. The final product was like a toasted quinoa seed, which was crunchy and nutty and great on yogurt. But it wasn’t a “pop” or a “puff” by any standard. Have you popped quinoa? How did you do it? Do I need an air popper? I have dreams of a chocolate almond butter granola bar with puffed quinoa and need your help!!

On the bright side: these experiments have meant I’ve had plenty of quinoa in the pantry.

Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowls have been the highlight of my quinoa-filled week.

They are an “oooooh, yummy” and also “oh that looks nourishing” kind of dish, at the same time.

Making these in the morning is easiest when you have leftover quinoa and already cooked (or canned) black beans to start with. You can totally cook up a fresh batch to make these bowls, but using leftovers makes this easy, and easy mornings = good. Next time you’re making quinoa, make extra with tomorrow’s breakfast in mind.

Roasted Red Pepper, Black Bean & Quinoa Breakfast Bowl

Published January 24, 2019 by Caitlin Sherwood

Serves: 2   |    Active Time: 20 minutes

---

Ingredients:

2 eggs

1 tablespoon coconut oil or other cooking oil

1 red bell pepper, sliced in strips

2 cups cooked quinoa, warmed

1/2 cup black beans, canned or pre-cooked and strained, warmed

For serving: salt & pepper, sliced avocado, minced cilantro, lime wedges

Directions:

1. Divide quinoa and black beans between two serving bowls.
2. Cook the peppers: Heat cooking oil in a skillet over medium heat. When the oil glistens, tilt the pan back and forth to coat it in oil. Place red peppers in pan, and sauté, stirring every 2-3 minutes, until peppers are soft and edges are browning. Transfer peppers to serving bowls.
3. If your pan is dry, add a bit more oil. Crack the eggs into the pan, one at a time, and reduce heat to low. Cook until whites are completely set and yolks have reached your desired doneness. Use a spatula to transfer eggs to serving bowls.
4. Top each bowl with salt & pepper to taste, sliced avocado, minced cilantro, and a lime wedge. Serve warm.

Goat Cheese & Chive Scrambled Eggs

Adding goat cheese crumbles to scrambled eggs takes about two additional seconds but adds so much creamy cheesy flavor.

While I normally opt for eggs over easy these days, scrambled eggs were probably the first thing I ever learned to cook myself, and that alone made them one of my favorite foods as a kid. (I would scramble and egg in the microwave on slow weekends when my mom would ask, “Are you going to eat breakfast today?")

That version didn’t call for goat cheese (and I don’t think twenty-years-ago Caitlin would’ve appreciated the addition), but goat cheese adds pockets of creaminess that are out of this world.

Chives and goat cheese are a classic combo. Chives add a delicate onion-garlic flavor that is just zippy enough to give creamy goat cheese some extra life. Chives are one of the first plants in the garden that turns green come spring, making this breakfast a perfect early spring kind of dish.

I happened to also be cooking up a batch of creamy Icelandic Langoustine Soup, and had some extra chives to burn. I hate buying a bunch of herbs and only using half, leaving the other half to wither in the fridge… though, that ends up being the fate of many MANY bunches of herbs in our fridge. Sound familiar? Well, there are LOTS of ways to use up chives, including this recipe! Here are a few more to help you finish off that bunch: Crustless Quiche Lorraine (a reader fave!), Sweet Potato Chive Hash Brown Waffles, or Garlic and Herb Shrimp with Vine Ripe Tomatoes. You could basically build a whole week’s meal plan around a bunch of chives!

We served these eggs with a side of roasted sweet potatoes, but sautéd veggies would also be delish!

Watch now: Goat Cheese & Chive Scrambled Eggs

Goat Cheese & Chive Scrambled Eggs

Published January 17, 2018 by Caitlin Sherwood

Serves: 2   |    Active Time: 20 minutes

---

Ingredients:

4 eggs

3 tablespoons goat cheese crumbles, plus more for topping

1/8 teaspoon salt

1/8 teaspoon ground black pepper, plus more for topping to taste

1 tablespoon cooking oil, such as coconut or avocado

2 tablespoons minced chives, plus more for garnish 

Directions:

1. Crack all four eggs into a mixing bowl. Whisk together until they are frothy and solid yellow. Add goat cheese, salt, and pepper, and whisk to incorporate.
2. Heat oil in a 10-inch skillet over medium heat. Pour egg mixture into skillet. As eggs begin to set (after a few minutes) gently use a spatula to pull eggs across pan, making curds. Add in chives and continue to cook for a few more minutes, occasionally stirring, until all of the egg mixture is set.
3. Divide among serving plates and sprinkle with extra goat cheese and chives, along with extra black pepper to taste.