Back from the Field Meals: Hawaiian Chicken Skewers

When you are married to someone in the military, you realize how important a home cooked meal is for your spouse.  My husband is like a growing child, he is always hungry. When he comes back from the field, I know he is ready to enjoy real food after eating MRE’s for days, weeks, and sometimes months.

In this section of the blog, I will be sharing with you some of my husband’s favorite meals that are easy on your budget, healthy and balanced, as well as simple to prepare.  Due to my new found love of using fresh herbs in everything I cook, I will also include a section in each post describing the health benefits of the herbs used.

This week’s recipe is perfect for summertime and hot weather.

This recipe calls for fresh Cilantro, Thyme, & Parsley.  Cilantro is not only one of the tastiest herbs, but it also has many important benefits.  First, it is can help detoxify your body from exposure to metals because of its bonding properties. Next, cilantro contains Vitamin K, which is great for bone health. Also, this herb contains properties that helps with inflammation, protects the skin against sun damage, and can help to fight cancer. Thyme is healthy for your body in many ways. It boosts your immune system, reduces stress, protects against heart diseases, and has been used to treat chronic coughs and respiratory diseases. The health benefits of parsley are numerous. It can be used to control diabetes, helps reduce inflammation in the joints, boosts your immune system, and aids in fighting osteoporosis due to the calcium content in this magical herb.

Ingredients:

For the Marinade:

½ lemon

½ naval orange

1 lime

1 garlic clove

¼ tsp thyme (freshly chopped)

½ tsp parsley (freshly chopped)

3 tbs cilantro (freshly chopped)

1/8 tsp salt

1/8 tsp pepper

¼ tsp blackened seasoning

1 tbs olive oil

Other:

1-package of boneless/skinless chicken breasts

1-pineapple

3-bell peppers (red, orange, and green)

6-8 metal skewers (if you use bamboo or wooden skewers, make sure you soak them at least 1-2 hours prior)

1/2 cup-white rice

Instructions (Day 1 Marinade):

1-Squeeze the juice of 1 lime, ½ lemon, & ½ naval orange into a large plastic container.

2-Chop the fresh cilantro, parsley, thyme, and garlic clove finely and add to the juice mixture.

3-Add in the salt, pepper, olive oil, blackened seasoning, and mix together.

4-Chop the boneless/skinless chicken into medium size chunks and trim the fat off.  Add chicken to the marinade mixture, seal the plastic container, shake well, and put in refrigerator overnight.

Instructions (Day 2 Assembling Skewers):

Copy of Copy of NOTWhat You Think

1-Chop pineapple into medium sized chunks, making sure to remove the core. Place in a bowl.

2-Chop the 3 peppers into medium sized chunks and place into a bowl.

3-Set out chicken from refrigerator and retrieve your skewers and a cookie sheet.

4-Begin assembling skewers into various patterns leaving a little room at each end of skewer for handling.

5-Grill skewers for 20 minutes, turning as needed. Continue to grill an additional 10 or more minutes until chicken is cooked all the way through. The last 10 minutes, begin boiling water on your stove and add the rice.

6-Remove skewers from grill and cover, while finishing the rice.

This meal costs $16.00 and serves 2-4 depending on portion sizes.

© Strength 4 Spouses, LLC 2018.

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8 thoughts on “Back from the Field Meals: Hawaiian Chicken Skewers

  1. Rebecca Whitman says:

    Omg, this sounds wonderful. You are making me want my own herb garden and a grill! 😉 Thank you for sharing your insight into the health value of the herbs as well as some good things to do with them. I love this series!

    Liked by 1 person

  2. Tami Nieto says:

    This is so delicious sounding! I love the budgeting focus you have! Helps me to feel better about spending what little I have will still make good food! I think I’m definitely going to follow you!

    Liked by 1 person

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