Spring and Summer, are the best time to serve up easy and healthy meals!
It’s getting to the time of year when the sun is coming out, and the weather is getting warm, and I love having guests over. I love to get the grill going on a nice day and combine protein with yummy flavors that go well with a refreshing salad with fruit. These recipes I shared on the TODAY show are simple enough that I don’t need to spend too much time cooking but still get to provide a healthy and delicious meal for my friends and family.
The chicken kabobs are easy and satisfy any craving, while the pear and pomegranate salad has a sweet side due to the fruit, and it’s all very healthy due to the homemade dressing. The best part is that we don’t need to be grill masters or chefs to get amazing flavors like the ones in these easy recipes! Your guests get a great meal, and you look like a professional.
Grilled Chicken, Vegetable, and Pineapple Kebabs
Ingredients
- 1/4 cup honey
- 3 tbsp. soy sauce
- 2 large cloves garlic, crushed
- 2 tsp. dark sesame oil
- 2 tsp. ground ginger
- 1 lb. boneless chicken breast, cut into bite-sized cubes
- 4 pcs. pineapple chunks
- 1 green bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 1 white onion, cut into large chunks
- 4 skewers
Instructions
- Whisk honey, soy sauce, garlic, sesame oil, and ground ginger in a bowl. Once it's combined pour into a gallon-sized re-sealable plastic bag.
- Add the chicken to the plastic bag, coat it with the marinade, squeeze out excess air, and seal the bag.
- Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
- Lightly brush a grill or grill pan with oil and preheat to medium-high heat.
- Remove the meat from the marinade and discard excess marinade.
- Thread chicken, peppers, and onions on each skewer and finish with one pineapple chunk on the top of the skewer.
- Cook the skewers until the chicken is cooked through and nicely browned, turning often.
The pear and pomegranate salad recipe is perfect and satisfying enough, especially in the warm weather, to hold guests over while you grill the chicken kebabs for the main course. They pair perfectly! And the less time you have to spend preparing and cooking, the more time you get to spend with your loved ones.
Pear and Pomegranate Salad
Ingredients
- 1 tsp. Dijon mustard
- 1-1/2 tsp. honey
- 1 pinch salt
- 1 pinch freshly ground pepper
- 1/4 cup apple cider vinegar
- 3 tbsp. extra virgin olive oil
- 9 oz. baby spinach, washed and dried, a salad spinner works great for this if you have one
- 2 ripe pears, sliced
- 3/4 cup pomegranate seeds
- 2/3 cup walnuts or pecans, chopped
- 3 oz. feta cheese, crumbled
Instructions
- In a small bowl, whisk together all the dressing ingredients.
- Toss the dressing with all of the salad ingredients in a large bowl and serve.
Enjoy!
Making one of these recipes? Be sure and share it with us on the WOT Instagram or Facebook!
