Grilled Chicken with Kale & Asparagus

Name: Grilled Chicken with Kale & Asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 pound asparagus (tough ends trimmed, cut into 1-inch pieces); 1 pound kale (destemmed, chopped); 2 tablespoon olive oil; 2 tablespoon lemon juice; 1 tablespoon dried oregano; 1 tablespoon garlic powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 skewers

Juicy chicken thighs grilled to perfection, paired with hearty kale and crisp asparagus for a wholesome, warm-weather meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 8
Cuisine: American
Difficulty: Easy
Cost: $2.45/serving

Dietary

Halal
Kosher
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 pound asparagus (tough ends trimmed, cut into 1-inch pieces)
1 pound kale (destemmed, chopped)
2 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1 skewers

Instructions

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, combine chicken thigh pieces, 1 tablespoon olive oil, lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
Thread chicken pieces and asparagus pieces onto skewers, alternating if desired. (You can also cook them separately on the grill).
Preheat grill to medium-high heat. Lightly oil the grill grates.
Grill skewers for 10-15 minutes, turning occasionally, until chicken is cooked through and vegetables are tender-crisp. Internal temperature of chicken should reach 165 degrees Fahrenheit.
While skewers grill, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 5-7 minutes, or until the kale has wilted.
Season wilted kale with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Serve grilled chicken and asparagus skewers with the wilted kale.

Notes

You can prep the chicken and vegetable pieces the night before and marinate them to save time. If you don't have skewers, you can grill the chicken and vegetables directly on the grates.

Nutrition (per serving)

Calories: 250
Protein: 31.4 g
Carbohydrates: 26.2 g
Fat: 9.7 g
Fiber: 6.9 g
Sodium: 484 mg
Saturated Fat: 2.1 g
Sugar: 1.4 g
Cholesterol: 96 mg