Chase and I haven’t had a weekend at home in over 2 months. Don’t get me wrong, I’m not complaining. The past several weeks have been filled with family, celebrations, vacations, and reunions – all things we have thoroughly enjoyed and were so fortunate to be a part of.
That’s why this Sunday was a little strange. We woke up Sunday morning and had absolutely NOTHING to do! We could have cleaned the house and caught up on all the things that we’ve been neglecting the past two months, but who wants to do that?! Instead we lounged on the couch, watched a couple of movies, took a nap, (taught a yoga class), sat by the pool, and grilled on the patio. A pretty perfect day.
We made one of our favorite summer recipes – grilled chicken and veggie kabobs with a chili/lime marinade. So yummy! We gave up putting these kabobs on skewers a long time ago. Now we cube the chicken, slice the veggies, and cook them deconstructed. It works perfect for us!
I found this recipe a few summers ago by another one of my favorite bloggers, Jenny Steffens Hobick.
Here’s what you need: (Print Me!)
1/4 cup of oil
3 limes, juiced – freshly squeezed
1 tablespoon chili powder
3 cloves of garlic, minced
2 tablespoons of brown sugar
2 teaspoons sea salt
2 teaspoons of cracked pepper
3 whole boneless, skinless chicken breasts, 2-inch cubes
2 medium zucchini, sliced
2 red peppers, 2-inch pieces
2 cups of mushrooms, thickly sliced
I use whatever veggies I have on hand, so this weekend we used yellow squash, zucchini, red bell pepper, mushrooms, and onions.
In a large bowl, combine all of the marinade ingredients. Separate the marinade into two separate bowls. Slice vegetables then place them in one of the bowls of marinade. Cut the chicken into large cubes, then put them in the other bowl of marinade. Let the vegetables and chicken marinate for 1 hour (or more, up to overnight) in the refrigerator. Grill until the chicken has cooked all the way through.
Hope your weekend was as relaxing as ours!
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