Chicken Kebabs, Nectarine Salsa, and Quinoa

Well my foot seems to be fairing a little better today, but blogging is a good way to make me keep it elevated. This was a fun dinner straight from the July issue of Cooking Light. Ryan and I quite enjoyed it! Don't let the list of ingredients for the marinade throw you...it's really very simple.

Chicken Kebabs, adapted from Cooking Light
Serves 2

1 tbsp brown sugar
1 tbsp olive oil
1 tbsp fresh lime juice
2 tsp chili powder
1 tbsp bottled minced garlic
1/2 tsp kosher salt
1/2 tsp ground cumin
1/4 tsp freshly ground black pepper
2 skinless, boneless chicken breasts, cut into 2" pieces
2 bell peppers, any color, cut into 2" pieces

Preheat broiler. Combine ingredients up to chicken.

Place most of the mixture in a shallow dish with the chicken and toss the bell peppers in a separate dish with the rest of the mixture. Let stand 15 minutes.

Thread pieces onto skewers and place on broiler pan coated with cooking spray. Broil 12 minutes or until chicken is done, turning occasionally (be careful not to overcook!!).

Nectarine Salsa
Serves 2-3

2 cups diced nectarine (about 3)
1/2 cup red bell pepper
2 tbsp fresh cilantro leaves
1 1/2 tbsp fresh lime juice
2 tsp minced seeded jalapeno pepper
1/4 tsp kosher salt
1 diced peeled avocado

Combine all ingredients except avocado in a bowl. Gently stir in avocado. Serve with chicken.

Ryan said that this one was a keeper!

Herbed Quinoa
Serves 2-3

3/4 cup low-sodium chicken broth
1/2 cup water
3/4 cup uncooked quinoa
2 tbsp chopped fresh parsley
1/4 tsp salt

Combine broth and water in a sauce pan and bring to a boil. Stir in quinoa and let simmer until all the water is absorbed, about 10-15 minutes. Stir in parsley and salt.