Name: Spiced Chicken Skewers with Roasted Vegetable Salad
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1.02 kg chicken thighs, boneless skinless; 1 ½ (113 g) pkg crumbled feta cheese; 1 ½ small pkgs fresh mint; 3 cloves garlic; 1 ½ small bunches green onions (scallions); 1 ½ lemons; 3 red bell peppers; 1 ½ medium zucchini squash; black pepper; chili powder; cumin, ground; curry powder; extra virgin olive oil; salt; turmeric, ground

Spiced Chicken Skewers with Roasted Vegetable SaladSpiced Chicken Skewers with Roasted Vegetable Salad — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 small bunches asparagus

1.02 kg chicken thighs, boneless skinless

1 ½ (113 g) pkg crumbled feta cheese

1 ½ small pkgs fresh mint

3 cloves garlic

1 ½ small bunches green onions (scallions)

1 ½ lemons

3 red bell peppers

1 ½ medium zucchini squash

black pepper

chili powder

cumin, ground

curry powder

extra virgin olive oil

salt

turmeric, ground

Instructions

Preheat oven to 230°C (450°F).

Combine spices and oil in a medium bowl.

Pat chicken dry with paper towels, cut into 1-inch pieces and place in the medium bowl with the spice mix; toss to combine.

Thread chicken onto skewers and place on a broiler pan. If you don't have skewers you can put the chicken directly on the pan. Set pan aside.

Wash and dry the fresh produce.

Trim zucchini and green onions; chop zucchini into 1-inch pieces and green onions into ¼-inch pieces. Place both in a large bowl.

Snap (or cut) off the woody ends of the asparagus and cut into thirds; add to the bowl with the zucchini.

Remove seeds and membranes from peppers and slice into thin strips; add to the bowl with the other veggies.

Peel and mince the garlic; add to the bowl.

Juice lemons into the bowl with the vegetables. Add oil, salt, and pepper; toss to combine.

Spread vegetables in an even layer on two parchment lined baking sheets. Put both the veggies and the chicken skewers in the oven and bake until chicken is cooked through and veggies are tender, about 15 minutes. Toss veggies and turn chicken half-way through.

Pick mint leaves off the stems; discard the stems and roughly chop the leaves.

When chicken and vegetables are done, remove from the oven and toss mint with the veggies.

To serve, divide chicken and vegetables between plates; crumble cheese over the veggies and enjoy!

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