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Active Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:45 minsAdditional Time:1 hrTotal Time:1 hr 45 minsServings:4Yield:4 servings
Active Time:45 mins
Active Time:
45 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1orange¼cupfinely chopped onion2tablespoonscoarse ground mustard2teaspoonsgrated fresh ginger½teaspoonsalt, divided½teaspoonground pepper, divided1 ½poundsboneless, skinless chicken breasts, cut into 1 1/2-inch pieces1 ½poundsround red or yellow potatoes2clovesgarlic, thinly sliced2tablespoonsextra-virgin olive oil3 cupsWarm Cabbage-Apple Slaw
Cook Mode(Keep screen awake)
Ingredients
1orange
¼cupfinely chopped onion
2tablespoonscoarse ground mustard
2teaspoonsgrated fresh ginger
½teaspoonsalt, divided
½teaspoonground pepper, divided
1 ½poundsboneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 ½poundsround red or yellow potatoes
2clovesgarlic, thinly sliced
2tablespoonsextra-virgin olive oil
3 cupsWarm Cabbage-Apple Slaw
Directions
Zest and juice orange. Combine 1/3 cup of the orange juice, 1/2 tsp. of the orange zest, onion, mustard, ginger, 1/4 teaspoon each salt and pepper in a small bowl. Place chicken in a sealable plastic bag set in a shallow dish. Pour the marinade over the chicken. Seal the bag; turn to coat the chicken. Refrigerate for 1 to 3 hours, turning once or twice.
Cut potatoes into 1-inch pieces. Divide the potatoes and garlic between the foil rectangles. Drizzle with oil and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
For each packet, bring up two opposite edges of foil; seal with a double fold. Fold the remaining edges to enclose the potato mixture, leaving space for steam to build.
Preheat grill to medium.
Grill the packets, covered, for 15 minutes. Turn the potatoes to prevent burning.
After the potatoes have been cooking for 15 minutes, drain the chicken, discarding the marinade. Thread the chicken onto nine 6- to 8-inch skewers, place on grill rack, and close grill cover. Grill the kebabs, turning once, until the chicken is no longer pink, about 15 minutes. Continue cooking the potatoes, turning every 10-15 minutes until the potatoes are tender, about 10 to 15 minutes more.
Remove the potato packets from the grill and open carefully. Serve the kebabs with slaw and potatoes.
EquipmentNine 6- to 8-inch skewers
Equipment
Nine 6- to 8-inch skewers
Originally appeared: What to Eat with Diabetes 2019
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Nutrition Facts(per serving)452Calories16gFat37gCarbs41gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
