SKINNY GRILL RECIPES RECIPES

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SKINNY GRILLED SRIRACHA CHICKEN WITH GARLIC CILANTRO RICE ...



Skinny Grilled Sriracha Chicken with Garlic Cilantro Rice ... image

This healthy simple dinner on a stick comes together with just a few ingredients.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 45 minutes

Yield 4

Number Of Ingredients 13

8 (8-inch) bamboo skewers
1 teaspoon vegetable oil
1 tablespoon Sriracha sauce
1 tablespoon gluten-free reduced-sodium soy sauce
1 teaspoon grated gingerroot
1 lb boneless skinless chicken breasts, cut into 32 pieces (about 1 1/2 inches each)
Grilling spray
1 cup uncooked jasmine rice
1 3/4 cups water
4 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Soak skewers in water 15 minutes.
  • In medium bowl, mix oil, Sriracha sauce, soy sauce and gingerroot. Add chicken pieces; toss to coat. On each skewer, thread 4 pieces of chicken; cover and refrigerate until ready to grill.
  • In 2-quart saucepan, heat rice, 1 3/4 cups water, the garlic and salt to boiling over high heat. Stir; cover and reduce heat to low. Cook 20 minutes. Remove from heat; cover and let stand 5 minutes. Fluff with fork; stir in cilantro. Cover to keep warm.
  • Meanwhile, spray grill with grilling spray. Heat gas or charcoal grill. Place chicken skewers on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally to cook on all sides, until chicken is no longer pink in center.
  • Serve skewers over rice with lime wedges.

Nutrition Facts : Calories 340 , CarbohydrateContent 42 g, CholesterolContent 70 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 30 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 0 g, TransFatContent 0 g

GRILLED SHRIMP PANZANELLA SKEWERS - SKINNYTASTE



Grilled Shrimp Panzanella Skewers - Skinnytaste image

Grilled Shrimp Panzanella Skewers, layered with summer peaches, tomatoes, and sourdough bread, finished with balsamic and fresh basil.

Provided by Gina

Categories     Appetizer    Dinner    Lunch

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 9

32 jumbo peeled shrimp (18 oz total)
½ tsp kosher salt
2 large peaches
1 cup grape tomatoes
1 thick slice sourdough bread (cut into 3/4-inch cubes (2 oz))
16 long wooden or metal skewers
Cooking spray
1 handful fresh basil leaves
Balsamic vinegar or glaze (for serving)

Steps:

  • Pat the shrimp dry and season both sides with salt.
  • Cut the peaches into thick wedges (6 to 8 per peach, depending on size).
  • If using large tomatoes, core them and cut them into wedges approximately the same size.
  • Thread the shrimp, peaches, tomatoes, and cubed bread onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs. Lightly spray with cooking oil.
  • Preheat the grill with high heat and oil the grates.
  • Grill the kabobs for 2 to 3 minutes per side, until the shrimp are pink and firm and the bread is lightly charred. The tomatoes may be bursting.
  • To serve, place the kabobs on a platter. Thinly slice or tear the basil and sprinkle it over everything with a drizzle of balsamic vinegar.

Nutrition Facts : ServingSize 2 skewers, Calories 216 kcal, CarbohydrateContent 18 g, ProteinContent 28 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 188 mg, SodiumContent 376 mg, FiberContent 2.5 g, SugarContent 7 g

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