After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.
Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.
HONEY-LIME CHICKEN KEBABS
1/2 lb. boneless, skinless chicken breast, cut into 1-inch cubes
1 tsp grated lime rind
1 tsp minced garlic
1/2 tsp chili powder
1/8 tsp salt
1 Tbsp fresh lime juice
1/2 Tbsp honey
4 mini sweet bell peppers
1 sliced peeled mangoes
Chili powder (optional)
- Preheat broiler to high. Line broiler pan with foil and coat with nonstick spray, set aside.
- Combine first 5 ingredients; toss to coat. Thread chicken onto 2 (12-inch) skewers. Place kebabs on a broiler pan along with mini bell peppers; broil 4 minutes on each side or until done.
- While the chicken cooks, combine juice and honey in a small bowl; stir with a whisk. Arrange kebabs, peppers and mango slices on a platter; drizzle with honey mixture, and sprinkle with chili powder, if desired.
Source: Halved from Cooking Light, June 2013.