Spiced Chicken Skewers with Roasted Vegetable Salad.

  • 2 small bunches
    asparagus
  • 1 ½ lb
    chicken thighs, boneless skinless
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 1 small pkg
    fresh mint
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1
    lemon
  • 2
    red bell peppers
  • 1 medium
    zucchini squash
  •  
    black pepper
  •  
    chili powder
  •  
    cumin
  •  
    curry powder
  •  
    extra virgin olive oil
  •  
    salt
  •  
    turmeric
  • 1
    Preheat oven to 450°F.
  • 2
    Combine spices and oil in a medium bowl.
    2 tsp curry powder
    2 tsp cumin
    1 tsp turmeric
    1 tsp chili powder
    1 tsp salt
    1 tsp black pepper
    2 tbsp extra virgin olive oil
  • 3
    Pat chicken dry with paper towels, cut into 1-inch pieces and place in the medium bowl with the spice mix; toss to combine.
    1 ½ lb chicken thighs, boneless skinless
  • 4
    Thread chicken onto skewers and place on a broiler pan. If you don't have skewers you can put the chicken directly on the pan. Set pan aside.
  • 5
    Wash and dry the fresh produce.
    1 medium zucchini squash
    2 small bunches asparagus
    1 small bunch green onions (scallions)
    1 lemon
    2 red bell peppers
    1 small pkg fresh mint
  • 6
    Trim zucchini and green onions; chop zucchini into 1-inch pieces and green onions into ¼-inch pieces. Place both in a large bowl.
  • 7
    Snap (or cut) off the woody ends of the asparagus and cut into thirds; add to the bowl with the zucchini.
  • 8
    Remove seeds and membranes from peppers and slice into thin strips; add to the bowl with the other veggies.
  • 9
    Peel and mince the garlic; add to the bowl.
    2 cloves garlic
  • 10
    Juice lemon into the bowl with the vegetables. Add oil, salt, and pepper; toss to combine.
    ¼ cup extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 11
    Spread vegetables in an even layer on a parchment lined baking sheet. Put both the veggies and the chicken skewers in the oven and bake until chicken is cooked through and veggies are tender, about 15 minutes. Toss veggies and turn chicken half-way through.
  • 12
    Pick mint leaves off the stems; discard the stems and roughly chop the leaves.
  • 13
    When chicken and vegetables are done, remove from the oven and toss mint with the veggies.
  • 14
    To serve, divide chicken and vegetables between plates; crumble cheese over the veggies and enjoy!
    1 (4 oz) pkg crumbled feta cheese