Ingredients
2 large chicken breasts, cubed
1 green pepper, sliced
1 yellow pepper, sliced
1 sweet onion, sliced
1/2 bottle Lawery’s Santa Fe Chili Lime Marinade
5 wooden bamboo skewers, soak in water
1 cup quinoa
2 cups chicken broth
2 cups spinach, chopped
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup Feta cheese crumbles
2 tablespoons lemon juice
2 tablespoons olive oil
Instructions
For the chicken kabobs
Soak bamboo skewers in warm water for 30 minutes. Place onion, chicken, and peppers on skewers and place in a roasting pan. Pour marinade over chicken kabobs and refrigerate for 30 minutes. Remove from marinade and cook over a medium hot grill until fully cooked.
For the Spinach Quinoa
Place chicken broth and quinoa in a rice cooker and cook. When finished place in a large bowl and set it aside to cool. In a stir fry pan combine olive oil, garlic and pine nuts. Saute over medium heat until nuts are toasted. About 2 minute.
Add toasted nut mixture, chopped spinach, feta and lemon juice to quinoa and toss.
Notes
Looking for a little grilling inspiration? Check out Grillin’ with Gas: 150 Mouthwatering Recipes for Great Grilled Food
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