Grilled Chicken & Asparagus Skewers

July 10, 2023

This recipe is intended for patients who have successfully completed the Soft Solid phase and are over eight weeks post-op.

INGREDIENTS

Prepare your grill by lightly oiling the grate.
Slice chicken breasts lengthwise into thirds, and then slice again into about 1-inch chunks. Place chicken in a gallon size freezer bag.
In a small dish combine lemon juice, olive oil, garlic, salt, pepper, italian seasoning and parsley. Pour marinade into the bag with chicken and shake to evenly coat.
If using wooden skewers, soak them in water for 10 minutes prior to using. If using metal skewers, no preparation is necessary.
While chicken is marinading and skewers are soaking, prepare your additional vegetables.
Slice remaining lemon in thin rounds and then slice the rounds in half. Trim the bottoms of the green onions off, as well as the woody ends of the asparagus, and cut both into 2-inch pieces.
Once vegetables are prepared, begin assembling your skewers by threading one piece of the chicken onto a skewer then two slices of green onion, 1 or 2 slices of asparagus and then another piece of chicken. Fold a slice of lemon in half and thread next to the chicken, grouping closely on the skewer. Add another piece of chicken, then green onions and asparagus, repeating the pattern until you’ve reached the end of the skewer. Discard any of the remaining marinade.
Place skewers on the grill, cooking for about 6 minutes on one side, the flipping and cooking an additional 6 minutes on the other side. Finished chicken will be at a temperature of 165F and the juices will run clear. No pink should be visible.

Yields 4 servings