Healthy Curried Chicken and Veggie Skewers with Crispy Garlic and Sumac

These delicious and healthy kebabs are filled with powerful, natural anti-inflammatory agents and disease fighting compounds, see what Dr. Weil has to say.

Prep: 10-15 min

Marinate Time: 2 hours at least, the longer the better.

Cook: 10 min for garlic, around 15-20 min for the skewers

Serves: 2-4 depending on how many other things you are serving.

Ingredients:

• 1/2 Onion, cut in half then quartered, into squares
• 1 Squash, sliced in 1/2 inch think rings
• 1 Zucchini, sliced in 1/2 inch think rings
• 7 Large mushrooms, quartered
• 1 large chicken breast, cubed 1/2 inch by 1/2 inch
• 1 green bell, cut into squares
• 5 limes, 1 lemon, juiced
• 5 cloves of toasted garlic, roughly chopped
• 1 tsp Sumac, I got this from my husbands parents that are currently in South Korea and I’ve never cooked with it until now, it’s lovely!  It can be found at specialty shops and could be omitted if you don’t have any luck finding it, just replace it with some lemon zest (1/2 tsp).
• 2 tsp olive oil, one for marinade and one for garlic
• 1 TBS Curry
• 1 TBS Garam masala
• 1/2 tsp Turmeric
• 1 tsp red pepper, dried
• 1 tsp pepper, freshly ground (I used 3 types, black, pink, and white).
• 1 tsp sea salt

Instructions:

1. Preheat oven to 350 degrees, chop up garlic and place small baking dish with 1 tsp of olive oil, bake 10-15 min or until golden.
2. Cut up produce and chicken as described above and place in a large casserole.
3. Add all spices, cooked garlic, citrus juice, and olive oil, mix well coating all the pieces.
4. Marinate for two hours at least, you can marinate over night as well.
5. Soak skewers in water (7-8 skewers).
6. Skewer up your kebabs alternating veggies while adding chicken here and there, I put 2-3 pieces of chicken on each skewer, so they were predominately veggies.  Reserve the marinade if there is any left and put in a small stock pot and boil for 30 sec, use this to drizzle on kebabs once they are done BBQ’ing.
7. Grill on charcoal or broil, turning to get all sides for about 15-20 min, or until chicken is done.
8. Drizzle with reserved marinade if desired.

Serve with couscous.  CHEERS!

Marinating

Super Healthy Chicken and Veggie Soup

This low fat treat is great for a cold night like tonight!  It’s got OVER 10 veggies in it! 🙂

 

Prep Time: 10 min

Cook Time: 20-30 min

Serves: A lot 6-8?

Ingredients:

• 2 chicken breasts, diced
• 1/2 head of purple cauliflower, broken down into small florets (JBG*)
• Broccoli florets, same amount as above (JBG)
• 4 carrots, sliced (JBG)
• 1/2 red bell pepper, cubed
• 1 onion, cubed
• 1 zucchini, sliced
• 1 squash, sliced
• 1/2 bunch mustard greens, chopped (JBG)
• 2 handfuls of collard greens, sliced
• Green Onion, chopped for topping (JBG)
• 2-3 cloves of garlic, minced
• 1/2 TBS fresh ginger, minced
• 3 limes
• 1 lemon
• 5 sprigs of thyme, pulled off stems
• Salt,  pepper, and cayenne  to taste
• 6-7 C. Chicken Stock, use a good quality one (without MSG) or homemade, I used 7 cups because I had extra in the fridge but two boxes is equal to 6 cups.
• 1 tsp butter

Instructions:

1. Cook onion and garlic in 1 tsp of butter until browned
2. Pour chicken stock in a large stock pot and turn on medium high, once onions and garlic are done transfer to stock pot with broth.
3. Wash all veggies and slice, cut, break up accordingly.
4. Transfer veggies to pot along with citrus juice and simmer for about 20 min.  Then season broth with spices to taste.
5. Cut up chicken breasts and let them cook for about 5 min or until done.

Serve with crackers or toast if desired.  Also this is great without chicken too!

*JBG means these veggies are locally harvested organic produce from Johnson’s Backyard Garden

Vegetables