Last week one of my besties, Jessica and I decided to have a cute summer BBQ dinner night on her rooftop. After going back and forth we settled on making chicken and veggie skewers with a mango side salsa, grilled za’atar eggplant and grilled peaches for desert. When we each got home from a long day of work (yeah, we’re in the real world now) we started chopping whilst chatting away and catching up. Finally, our appetites were sufficiently worked up and all the food was prepped and packed to travel with us upstairs. Here comes the bad part, when Jess went to grab the plates she let out quite the yelp and was just staring blankly out her window. Apparently there was a hurricane going on outside and we hadn’t noticed. So, we sadly un-skewered the chicken, popped it in the roaster and opened up a bottle of wine. Thankfully, the meal came together pretty well and there was no sadness left by the end of it…
3 pieces chicken breast
1 zucchini, chopped in large pieces
6 cippolini onions, peeled and left whole
1/4 cup cilantro, chopped
2 limes, juiced
1 tbsp. olive oil
salt & pepper to taste
Preheat oven to 425.
Chop up the chicken, zucchini, and cilantro. Juice the limes. Peel the onions and cut off the roots. Place all the ingredients in a ziploc baggie and let the chicken marinate in the fridge for 20-30 minutes.
After marinating, place the chicken in a roaster dish covered for 15 minutes, then uncovered for 5 more minutes. Serves 3, enjoy!