Fresh seasonal veggies grilled to perfection with tender chicken in a refreshing citrus and wine marinade served over warm wheat rice or pasta drizzled with a light lemon butter sauce.
Ingredients
2 chicken breasts cut into 1 inch cubes
1 zucchini cut into 1/2 inch disks
1 squash cut into 1/2 inch disks
1/2 of green bell pepper cut into 1 inch strips
1/2 of a yellow onion cut into 1 inch strips
6 mushrooms cleaned with stems removed
1 medium sized lemon cut into 1/2 inch disks
1 cup of lemon juice divided into two 1/2 cups
2 cups of white wine divided into two parts (chardonnay with the ability to enhance a buttery lemon finish such as Barefoot or Woodbridge)
1 minced clove of garlic
1 cup of chicken broth
1 tbsp of butter
1 tsp flour
Wheat rice or pasta
Directions
Marinade chicken in 1/2 cup of lemon juice, 1 cup of white wine and 1/2 clove of minced garlic in the morning.
Marinade veggies in 1/2 cup of lemon juice, 1 cup of white wine and 1/2 clove of minced garlic about 15min before grilling
If using wheat pasta go ahead and get that started first.
Drain marinade from both chicken and veggies into a medium sauce pan being sure to get a good amount of the garlic out. Bring to a boil and add your chicken broth and butter. Allow stock to simmer over low heat stirring occasionally.
Put your veggies, lemon disks, and chicken onto kabob skewers in whatever order you like thought i recommend putting the lemon between the zucchini and squash.
Throw on the grill over medium heat for 12-15 minutes turning regularly to ensure even doneness.
If using rice use your stock in place of the water required and drizzle remainder over top of your kabobs and rice once served.
If using pasta thicken your remaining stock with 1tsp of flour to create a light lemon butter sauce. Mix into your cooked strained pasta before serving (add diced plum tomatoes and parsley if desired)
Serve warm with a nice green salad and a glass of the same chardonnay you cooked with.
