Tag Archives: gold’n plump

Chicken Kabobs with Oranges and Rosemary

12 Aug

We whooped it up for National Night Out while we were in Tucson, spending the evening with my family and their neighbors.  We prepped and planned a bunch of tasty food and drinks around our party theme – “We’re Going to Have Fun Whether it is Real or Fake.”  It proved to be an effective theme, and we totally succeeded in having both Real and Fake Fun.

One of the key components to planning both Real and Fake Fun are hats.  For this party, we utilized chicken hats, courtesy of Gold’n Plump Chicken.  Chicken Hats = Immediate Festivity.

Since we were planning for a crowd, we used two Gold’n Plump family-sized packages of chicken breasts.  This recipe makes quite a big batch (see printable version of this recipe for quick reference chart to reduce the size of this recipe for less people), and the exact number of skewers and orange wedges needed varies based on how big or small you cut up the chicken.  So, if you’re the kind of person that needs EXACT numbers for cooking, this recipe will likely give you a headache.  If you’re a flexible person who “ballparks” instead of “measures”, this recipe will work fine for you since you’re probably loosely following it anyway (for you: pork is awesome instead of chicken, and you could skip the oranges if you felt like it, and you could just use whole pieces of meat if you don’t feel like all that cutting, and if you decide at the last minute to order pizza instead of cooking I would totally approve).

One of the things I like about this recipe is that it requires little prep, some time while the chicken soaks up the marinade, a little assembly time, and they grill quickly.  In no time at all, you have a beautiful tray of kabobs ready for dinner.  The orange and rosemary flavors are delicious with the chicken, and grilled oranges are surprisingly tasty.

This is also a very flexible meal, and can take on a wide variety of sides.  We were super lucky and had a delicious caprese salad topped with vinegar pearls (SCIENCE! IN THE KITCHEN!), and salad topped with basil green goddess dressing (totally divine, recipe available here, this batch courtesy of Valla).

Chicken Kabobs with Oranges and Rosemary
Serves: 16

2 c. orange juice
2/3 c. soy sauce
1/3 c. olive oil
1/4 c. fresh rosemary
6 cloves garlic, minced
4.75 lbs. chicken breasts (2 family-sized packages), cut into 2” cubes
12 clementines or cuties, quartered (can also cut oranges into halved wedges)

Combine orange juice through garlic in a pitcher and stir to combine.  Place all of the pieces of cubed chicken in a large ziplock bag then pour marinade into bag.  Close tightly and refrigerate for at least an hour.

While chicken is marinating, soak bamboo skewers in water for at least 30 minutes.

Starting with an orange wedge, thread it on a skewer, three pieces of chicken, an orange, three pieces of chicken, and finish with an orange.  Repeat until all of the chicken has been skewered.  Grill over medium-high heat for about 4 minutes a side.  Test to be sure that the chicken is done before serving.

Estimated Calories:  346 cal/serving

Print it: Chicken Kabobs with Oranges and Rosemary

Grilled Panzanella Salad with Chicken

11 Jul

I could eat bread at every single meal.  It makes a fine side, a scoop for liquidy items, a delivery system for meats or cheeses, a reason to get up in the morning.  Well, not the only reason (unless you count toast). 

I COULD eat bread at every meal, but I DON’T because tied to that carby goodness is the fact that as much as I love bread, it is not good for me to eat as much of it as I’d like.  In order to justify bread consumption, I try to pair it up with equal or greater portions of veggies.  Although that ratio is not nutritionally proven in any way, it makes me feel better, mentally and physically.  And as anyone who is on day one of a no-carbs diet can tell you, bread is definitely tied to a positive outlook on life.

This salad uses the standard components of a Panzanella salad – tomatoes, cucumbers, and cubed bread.  Instead of using dry, old bread, I like to grill the baguette to give it crunch and added flavor.  And as long as you’re going to grill, might as well throw the onion and romaine on there as well to add a smoky, warm, and slightly wilty twist to the traditional salad.  Even though chicken isn’t always used, I like to make it a complete meal by adding protein to the mix.  The dressing for this salad is a little lighter than the norm, but it packs plenty of flavor without adding much extra fat.

Grilled Panzanella Salad with Chicken
Serves: 4
Serving Size: 1 Salad

2 T. lemon juice
1 T. cider vinegar
1 T. olive oil
1 T. water
1 t. lemon zest

2 Roma tomatoes, diced
1 cucumber, peeled and diced
1/2 c. Kalamata olives, halved
1/2 c. mixed fresh herbs (parsley, chives, basil, oregano)
14 oz. chicken breasts
1 head romaine, halved lengthwise
1 onion, halved
1/2 baguette, cut lengthwise
3 T. olive oil, divided
1 clove garlic, peeled
4 oz. mozzarella, cubed
Kosher salt and freshly ground black pepper
In a small bowl, combine the dressing ingredients, stir to combine.

In a large bowl, combine tomatoes, cucumber, Kalamata olives, herbs and dressing.  Stir to combine.  This can be done up to a few hours ahead.

Season chicken with salt and pepper.  Place onion on a skewer.  Using 1 T. olive oil, lightly brush sides onion, and both sides of romaine.  Using 2 T. olive oil, brush both sides of the baguette.   Season onion, romaine, and baguette with salt and pepper.

Place onions and chicken on grill over medium high heat. Chicken will take approximately 5-7 minutes per side.  When about halfway through cooking, add baguette and romaine, grilling for about 2-3 minutes per side.  Remove all from grill.  Cut chicken and onion into bite-sized chunks and add to tomato mixture.   Stir to combine, then remove any excess dressing and set aside.

Rub the garlic clove over the inside surface of the grilled baguette, then cut the bread into cubes.  Add to salad. 

Coarsely chop romaine into bite-sized pieces and divide between four plates.  Scoop panzanella mixture onto each plate, top with mozzarella cubes, and drizzle with reserved dressing.  Serve.

Estimated Calories: 486 cal/serving

Print it: Grilled Panzanella Salad with Chicken

1. You could easily make this non-dairy by omitting the mozzarella.
2. For this recipe, I used a package of Just BARE Chicken by Gold’n Plump.  I especially like these chicken breasts for grilling because they are so even in size and thickness, which makes cooking them properly easier for a grill novice like me.
3. Chicken tastes better when wearing chicken hats.