Oh yum! This meal was so good! It was from the Clean Eating Magazine website, however we changed the recipe a bit. It was so sweet and good and WONDERFUL! We both loved it and once again, I can't wait for my lunch tomorrow! We served it with jasmine rice, which was WONDERFUL, but we should have used brown whole grain rice, as it is much healthier for you and not so processed! We just didn't have the time for the brown rice today.
Ok so here is the recipe:
*2-3 tbsp of low sodium soy sauce
*1 tbsp of agave nectar
*1/2 tbsp of ginger
*2 chicken breasts, cut into 1 inch cubes
*fresh mushrooms (we used baby bella cut into halves)
*1 onion cut into 1 inch thick and long slices
*grape tomatoes
*1/2 of a pineapple, cut into 1 inch cubes
1. Combine the soy sauce, agave nectar, and ginger and whisk until blended. Then pour over the chicken breast and marinate for 30 minutes.
2. Once the chicken is marinated, string onto either bamboo kebob sticks or grilling skewers (we used the metal ones that were bendy and very long, but we do have both), alternating between desired veggies, fruit, and meat.
3. Place on the grill (either indoor our outdoor... we used our George Foreman grill because it is cold and snowing outside!).
4. After about 3-5 minutes, flip.
5. When the chicken is done, take the skewer off the grill and take the food off the skewer.
Enjoy!
I am also so excited! We bought a rice cooker tonight! It has a brown rice setting too! WAHOO! I can't wait to try to make brown rice! I wish we had to the time to do that tonight.
AND we bought a food processor! If I have time this weekend, I WILL be making larabars!
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