Balsamic Vinegar & Honey Chicken Skewers

The balsamic vinegar & honey added a nice light touch of flavor to
the chicken, and the quinoa & strawberry, goat cheese and nut salad were both a perfect compliment.

time: about 1 hour (marinade the night before)

serves 4

Step 1: Chicken Marinade

Ingredients:

2.5 good sized boneless & skinless chicken breasts
4 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

3 garlic cloves, minced

3 tablespoons honey

1 teaspoon fresh rosemary, minced, plus more for garnish

kosher salt and freshly ground black pepper

Directions:

1) The night before. Cut off any extra fat from the chicken breasts and then cut into 1 inch chunks and place in a gallon ziplock bag.

2) Mix all of the remaining ingredients together and pour into the gallon bag with the chicken. Mush around and refrigerate overnight.

Step 2: Cook the Chicken!

The day of.

1) Soak 3-4 wooden skewers in a shallow dish filled with water while getting the grill, quinoa and salad ready.

2) Right before the grill is ready, thread the chicken pieces onto the water-soaked wooden skewers.

3) Place the chicken skewers on the grill and cook until no longer pink, turning over so all sides get charred.

Step 3: The Salad!!

Ingredients:

strawberries

spinach

goat cheese

mixed seasoned/sugared nuts c

up of dried quinoa, cook according to package directions.

Directions:

1) Wash the spinach

2) Wash and slice a good few handfuls of ripe strawberries, place on top of washed spinach.

3) Crumble goat cheese and throw a handful of mixed seasoned/sugared nuts on top.

Step 4: Eat It!

1) Load a plate up with the salad, cooked chicken skewers and quinoa.
2) Eat with your favorite beer, because it’ll make it that much better!