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Grilled Cilantro Lime Chicken and Veggie Skewers

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Chicken marinated in a cilantro lime marinade and grilled to perfection with skewers of onions, peppers, tomatoes, and mushrooms. 

Grilled Cilantro Lime Chicken and Veggie Skewers

 

Spring has sprung and I am so happy! The boys had a soccer game yesterday and it was so much better than the 30 degree weather we dealt with a couple weeks ago! Not to mention last week their game was cancelled due to snow!! I love snow but not in April.

Grilling season, we’re coming in hot! I’ve always left the grilling to my husband but I have to admit that it is growing on me. No wonder he loves it so much because you get to sit outside and enjoy the fresh air and just chill out. Time for me to start enjoying some of this kind of dinner prep too!

Grilled Cilantro Lime Chicken and Veggie Skewers

 

It is time to start enjoying the outdoors and all that good stuff, including:

  • grilled food (of course, this is first!)
  • walks in the park
  • splash pad days coming before you know it
  • morning coffee on the back porch (I totally wish I had time for this)
  • gardening (I only have rhubarb but it has just started popping up and I’m so excited!)
  • cabin days (goal to go as much as possible)

 

Just thinking about all of these things makes me so excited for summer!

 

Grilled Cilantro Lime Chicken and Veggie Skewers

 

And when it comes to grilling, some beautiful rainbow-colored veggie skewers always hit the spot! I also found that the cilantro lime chicken paired so good with the avocado lime crema I made for these spicy sriracha shrimp tacos in meal plan #3.

What are your favorite vegetables to put on grilled veggie skewers? I especially love the onions and mushrooms.

Grilled Cilantro Lime Chicken and Veggie Skewers

 

Hope you enjoy this recipe!!

 

Grilled Cilantro Lime Chicken and Veggie Skewers

Grilled Cilantro Lime Chicken and Veggie Skewers

Megan
Chicken marinated in a cilantro lime marinade and grilled to perfection with skewers of onions, peppers, tomatoes, and mushrooms.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Course Chicken, Main Dish
Cuisine Gluten Free
Servings 3

Ingredients
  

  • 1 pound chicken tenderloins
  • 1 pint cherry tomatoes
  • 8 oz white button mushrooms
  • 1 red pepper cut into 1'' wedges
  • ½ red onion cut into 1'' wedges
  • 1 green pepper cut into 1'' wedges

Marinade

  • ½ cup lime juice from about 2 limes
  • ½ cup honey
  • 4 tablespoons soy sauce
  • 2 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 cup fresh cilantro chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions
 

  • Combine all marinade ingredients in a large bowl and mix.
  • Place chicken tenderloins in a sealable plastic bag and add half of marinade to tenderloins. Refrigerate for at least 1 hour up to 8 hours.
  • Thirty minutes prior to grilling combine veggies in a bowl. Of the remaining marinade, set aside ¼ cup for basting chicken while grilling. Pour the rest of the marinade in the bowl with the veggies and let marinate for 30 minutes.
  • Prepare grill to medium high heat. Place chicken tenderloins on metal skewers. Discard remaining marinade that was with the chicken.
  • Arrange veggies on skewers and place on baking sheet separate from chicken.
  • Grill chicken for 3 minutes, baste with that ¼ cup marinade previously set aside and flip chicken skewers. Don't baste the cooked side. Grill for another 3-4 minutes until chicken is cooked through.
  • Do the same for the veggie skewers just don't baste them with the marinade to prevent contamination.
  • Enjoy!

Notes

I love dipping this chicken into the avocado lime crema that was made for these spicy sriracha shrimp tacos!
To save time, I like cutting up the peppers and onions ahead of time and keeping them in a bowl in the fridge then mixing them with the marinade for a bit before they go onto the grill.

 

 

Grilled Cilantro Lime Chicken and Veggie Skewers

 

More Delicious Gluten Free Meals

 

Sheet Pan Pesto Salmon and Asparagus

Sheet Pan Pesto Salmon and Asparagus

 

Best Instant Pot Chuck Roast

Best Instant Pot Chuck Roast

Reverse Chef’s Salad Collard Wraps

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A bowl that is protein packed and full of color and nutrition. It is easy to prepare and could be made one of two ways.

reverse chef's salad collard wrap


 

Don’t you love when you have this great idea for a meal and you basically throw a bunch of stuff together and it turns out exactly the way you envisioned! That’s the best right?! Well, this isn’t one of those recipes. 🙂 Hahaha!

reverse chef's salad collard wrap



 

The chef’s salad idea is genius. I love all of the protein in the form of diced ham, turkey, or chicken plus hard-boiled eggs in combination with fresh veggies. I even love the usual iceberg lettuce it is served with but I thought I would try switching things up a bit. Cuz, ya know I can’t just leave a good thing alone. I have to try and make it even better.

What did I decide to change you ask?

reverse chef's salad collard wrap

 

Well, I wanted to take the things I love most about a chef’s salad and stuff it inside of a collard green. That way I still have all of the things I really like best and they are just put inside a wrap rather than a salad. Good to go. Dip in ranch and amen. Uhh, not so much. Time to clarify I believe. I love veggies and salads and now I can even add brussels sprouts to that (weird) but that first bite into my collard green wrap felt like I was taking a bit out of one of the leaves on my rhubarb plant (which is totally poisonous by the way).

No offense collard greens, but not everyone is obligated to like every food out there and for me I just don’t dig collard green wraps. Maybe I wasn’t in the mood or whatever you want to call it I don’t know. Collard greens aren’t my thing. Darn. It was so pretty.

Now that’s when the magic happened…

reverse chef's salad collard wrap

 

I created the reverse chef’s salad wrap or really what I should say is I simply opened up the wrap and placed the entire thing in a bowl. I poured a little ranch on top and NOW we are talking. Everything I love in one beautiful bowl to satisfy those lunch time tummy growls that are happening by this time.

So for some inspiration, not every failure has to be left as a failure. Take it and make it into something great! Like these Reverse Chef’s Salad Collard Wraps!! 🙂

Time to dig in!!

reverse chef's salad collard wraps

There are affiliate links in this post and I will receive a commission for any products purchased from those links. I believe in recommending products only that I have used and love.

 

reverse chef's salad collard wrap

Reverse Chef's Salad Collard Wraps

Megan
A bowl that is protein packed and full of color and nutrition. It is easy to prepare and could be made one of two ways.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Salad
Cuisine Gluten Free

Ingredients
  

  • 1 pound chicken breasts cut in half lengthwise
  • 1 pound cubed ham
  • 1 cup cubed Monterey Jack cheese
  • 1/2-1 pint cherry tomatoes halved
  • 2 avocados peeled, pitted, and cubed
  • 3 hard-boiled eggs chopped
  • 1 bunch of collard greens optional
  • Ranch lite or regular
  • Olive oil
  • Salt and pepper

Instructions
 

Chicken Breasts

  • Preheat oven to 375℉. Brush chicken breasts with olive oil and season with salt and pepper on both sides. Bake 20-25 minutes. Or preheat Pampered Chef Grill Pan and Press on medium high heat. Cook 3 minutes, flip and cook another 3-4 minutes or until done. Let cool 5 minutes, and then dice.

Salad Bowl

  • Combine chicken, ham, tomatoes, avocado, and hard boiled eggs in a bowl. Drizzle with Ranch dressing and dig in!

Notes

If you decide to make these into the wraps, then you will be able to make about 5 wraps.

 

How I Cooked My Chicken in 6 Minutes!

Pampered Chef™ Grill Pan and Press

reverse chef's salad collard wrapsreverse chef's salad collard wrapreverse chef's salad collard wrap

 

 

 

 

 

 

 

 

 

 

reverse chef's salad collard wrap

 

More Delicious Salads

 

Farmer’s Market Veggie & Chickpea Salad

farmer's market veggie and chickpea salad

 

Best Blueberry Spinach Salad w/ Candied Almonds

best blueberry spinach salad with candied almonds

Asian Ginger Chicken Thighs

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Asian Ginger Chicken Thighs are an easy, quick-to-prep, and all-around great meal for hot summer days when the heat needs to stay outside where it belongs!

asian ginger chicken thigh skewers


Who is in need of a new and refreshing recipe that is awesome enough for the weekend, yet easy enough for a weekday? Ya! Me too! Well, this is for you then. The prep only takes 15 minutes, let them marinate for 30 (which is a blink of an eye around this house), and stick these bad boys on the grill. So easy right?! I love easy. I also love tasty and when I can combine the two — bullseye!

asian ginger chicken thigh skewers



It is so hot out lately and the upcoming week is trending upward to the 100s. Pretty sure 100s + NE humidity = about 3 showers daily. We took our kids to the park over the weekend and strolled through Art in the Park. Umm, so the last sentence may seem like no big deal to most but we have a 3, 4, and 5 year old. Two years ago, my husband and I would have looked at each other and said, “Nah, it’s not worth trying.” Today, however, they were calm, chill, and walking around having a good time. This is amaaaaazing! Oh, and the fact that it felt like 85 degrees in the shade and a whopping 150 degrees in the sun may have had something to do with why they were a little more into the shaded Art in the Park scene opposed to the scorching playground. I am hoping they behave this well next week for our outdoor family photo session with Katie Autry. Cool, calm kid vibes keep ’em rolling puhlease!

asian ginger chicken thigh skewers

I totally suggest you try these amazing Asian Ginger Chicken Thighs if you are feeling the grilled yummies at all. Oh, and bonus the kids loved them. And by kids, I mean Collin and Parker. We are still working on expanding little Reese’s assortment of meats she is willing to even look at without immediately scrunching up her nose followed by “I don like dat.” If meat came in chip form, I would be feeling a little better about my chances. However, I will keep my hopes high!

asian ginger chicken thigh skewers

Asian Ginger Chicken Thighs

  1. Weekend Good
  2. Weeknight Simple

 

asian ginger chicken thigh skewers

Asian Ginger Chicken Thighs

Megan
Asian Ginger Chicken Thighs are an easy, quick-to-prep, and all-around great meal for hot summer days when the heat needs to stay outside where it belongs!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 6 chicken thighs

Ingredients
  

  • 6 boneless chicken thighs (can make up to 12 with the amount of marinade in this recipe)
  • 1/4 cup minced ginger fresh or jarred
  • 1/3 cup minced shallot
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup low-sodium soy sauce
  • 3 green onions minced

Instructions
 

  • In a small bowl, combine ginger, shallot, lemon juice, olive oil, and soy sauce. Whisk together.
  • Reserve half of the mixture for serving and pour the other half in a shallow baking dish.
  • Add the chicken thighs and 2 chopped green onions.
  • Cover, and set aside for 30 minutes. Place skewers in water for 30 minutes at this time.
  • Preheat grill to 400℉.
  • Arrange chicken skewers. Slide first skewer 1 inch from the left side of thigh and second skewer 1 inch from the right side of thigh. Add a second chicken thigh to these same skewers. Repeat for remaining chicken thighs.
  • Transfer skewers to grill. Grill 8-10 minutes a side or until thighs are golden and firm. Remove from grill and arrange on serving dish off of the skewers. Drizzle with the reserved ginger mixture (not the marinade). Sprinkle with remaining green onion.

Notes

Adapted from Williams-Sonoma Bride & Groom Entertaining Cookbook

 

asian ginger chicken thighs

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