Wednesday, July 13, 2016

Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip + 30 Days of Dinner!!

We were on vacation for two weeks of these 30 Days of Dinner, so there was LOTS of eating out and indulging. Needless to say, I'm a few days in to a new Whole30. Had to! So I don't have tons of new recipes to share this month, but the featured one is so outrageously good it makes up for the slim numbers overall. Family literally licked their plates. If you're not doing dairy, just skip the dip (but I heard it was deeelish).

Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip
(slightly modified from How Sweet It Is)

- 1 1/2 lbs boneless, skinless chicken breast, cut into cubes 
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 tbsp olive oil 
- 4 tbsp red wine vinegar 
- 1 1/2 tbsp honey
- 2 tsp dijon mustard
- 2 tbsp fresh chopped dill 
- 2 garlic cloves, finely minced
- 1 (12-ounce) jar artichoke hearts
- 1 pint grape tomatoes
- 3 lemons, quartered
- fresh chopped dill, oregano, and cilantro for sprinkling

goat cheese dip
- 8 ounces goat cheese
- 3 tbsp plain greek yogurt
- 1 tbsp chopped fresh oregano
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 2 to 3 tbsp extra virgin olive oil

Season the chicken with salt and pepper and place it in a resealable bag. Whisk together the olive oil, vinegar, honey, mustard, dill, and garlic and pour it over chicken. Marinate for at least 30 minutes, up to overnight.

Preheat grill to high. Skewer a quarter of the lemon on the bottom of the skewer, and then alternate adding chicken, tomatoes, and artichoke hearts. Grill 2 - 3 minutes per side, until the chicken juice run clear and the chicken and veggies are charred. Sprinkle chicken with chopped herbs.

goat cheese dip
Place the goat cheese, yogurt, herbs, salt and garlic powder in a food processor. Blend until combined, then with the processor still running, drizzle in the olive oil. Taste and season additionally if needed.
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30 Days of Dinner

Day 1 (M) -- Cilantro Lime Grilled Chicken -- my sis made this during our Chicago trip and we put it on salad. The kids went in quesadillas.
Day 2 (T) -- my birthday barbecue in Chicago -- all the bbq usuals, plus Joel sent a singing chicken telegram.
Day 3 (W) -- dinner in Chicago -- breaded chicken with salad.
Day 4 (Th) -- Chicago deep dish!
Day 5 (F) -- dinner out
Day 6 (Sat) -- dinner out 
Day 7 (Sun) -- dinner at friends' house.

Day 8 (M) -- Spicy Honey-Glazed Chicken Breasts (I thought this was just meh); roasted potatoes; green beans
Day 9 (T) -- Massaged Kale Salad with Cherries, Pistachios, and Grilled Steak (YUM!)
Day 10 (W) -- dinner out
Day 11 (Th) -- Kimchi Beef Burgers; sweet potato fries
Day 12 (F) -- Grilled Chicken Tacos; cauliflower rice
Day 13 (Sat) -- Burgers, grilled veggies, and Creamy Potato Salad (used Paleo mayo)
Day 14 (Sun) -- dinner out 

Day 15 (M) -- Spanish-Style Scrambled Eggs
Day 16 (T) -- One Pot Cheesy Taco Skillet; cauliflower rice
Day 17 (W) -- leftovers
Day 18 (Th) -- dinner out
Day 19 (F) -- we started our beach vacation in New Jersey with grilled steak, spaghetti squash, salad
Day 20 (Sat) -- burgers, sweet potato fries 
Day 21 (Sun) -- dinner out 

Day 22 (M) -- Grilled Chicken Tacos 
Day 23 (T) -- Balsamic and Basil Marinated Steak; sweet potato fries 
Day 24 (W) -- dinner out 
Day 25 (Th) -- dinner out 
Day 26 (F) -- my FIL made his much-requested shrimp scampi 
Day 27 (Sat) -- dinner out 
Day 28 (Sun) -- I started my new Whole30 with these Grilled Chicken, Burst Tomato and Artichoke Skewers with Goat Cheese Dip

Day 29 (M) -- Paleo Crockpot Chili (everyone LOVES this and it has so many veggies. I think I'll be making this a few times a month).
Day 30 (T) -- Balsamic and Basil Marinated Steak; salad; sweet potato fries 

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