Skewers are a fun way of serving many ingredients, such as these spiced chicken beauties.
Paprika is made from the ground pods of Capsicum annuum peppers.
Many types of paprika are created from different pepper variations and drying processes, such as smoking or toasting.
Paprika is rich in vitamin A, beta-carotene, potassium, copper, and iron.
This spice can help prevent cancer and macular degeneration and support a healthy cardiovascular system.
¼ cup olive oil ¼ cup freshly squeezed lemon juice 1 tablespoon chopped fresh thyme 2 tablespoons smoked paprika 1 tablespoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon ground cumin 1 pound boneless, skinless chicken breasts, cut into 1½-inch chunks
1. In a large bowl, stir together the olive oil, lemon juice, thyme, paprika, garlic, parsley, and cumin until well mixed. Add the chicken, stirring to coat, cover, and refrigerate 2 hours.
2. Preheat a grill to medium high. Soak 8 bamboo skewers in warm water.
3. Thread the chicken chunks onto soaked wooden skewers. Grill until the chicken is browned and cooked through, turning occasionally, 8 to 10 minutes.
Serve.
COOKING TIP: If you do not want to use skewers, leave the chicken breasts whole and pan-sear them in 1 tablespoon of olive oil over medium-high heat in a large skillet, after marinating.
Then place them on a baking sheet and roast in a 400°F oven until cooked through and golden brown, 25 to 30 minutes total.
PER SERVING: Calories: 253; Total fat: 15g; Saturated fat: 2g; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 27g
Paprika is made from the ground pods of Capsicum annuum peppers.
Many types of paprika are created from different pepper variations and drying processes, such as smoking or toasting.
Paprika is rich in vitamin A, beta-carotene, potassium, copper, and iron.
This spice can help prevent cancer and macular degeneration and support a healthy cardiovascular system.
¼ cup olive oil ¼ cup freshly squeezed lemon juice 1 tablespoon chopped fresh thyme 2 tablespoons smoked paprika 1 tablespoon minced garlic 1 tablespoon chopped fresh parsley 1 teaspoon ground cumin 1 pound boneless, skinless chicken breasts, cut into 1½-inch chunks
1. In a large bowl, stir together the olive oil, lemon juice, thyme, paprika, garlic, parsley, and cumin until well mixed. Add the chicken, stirring to coat, cover, and refrigerate 2 hours.
2. Preheat a grill to medium high. Soak 8 bamboo skewers in warm water.
3. Thread the chicken chunks onto soaked wooden skewers. Grill until the chicken is browned and cooked through, turning occasionally, 8 to 10 minutes.
Serve.
COOKING TIP: If you do not want to use skewers, leave the chicken breasts whole and pan-sear them in 1 tablespoon of olive oil over medium-high heat in a large skillet, after marinating.
Then place them on a baking sheet and roast in a 400°F oven until cooked through and golden brown, 25 to 30 minutes total.
PER SERVING: Calories: 253; Total fat: 15g; Saturated fat: 2g; Carbohydrates: 4g; Sugar: 1g; Fiber: 2g; Protein: 27g