‘Eating Clean on the Cheap’ – Balsamic Chicken, Tomato, and Mozzerella Skewers

This meal was a chance for me to bring summer into our “winter” for an evening as I thought of something to do with leftover chicken. I posted Giada de Laurentiis’ recipe for balsmaic roasted chicken a few months back, and I used that marinade to jazz up the chicken skewers. This was the finishing sauce that I drizzled over the skewers. For myself, I served it over a bed of greens and poured some of the reduction over the salad as well.

Balsamic Chicken, Tomato, and Mozzerella Skewers

*On sale this week at (1/12-1/18/12)  Publix

  • 1 whole chicken, roasted *
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup low-salt chicken broth
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley leaves
  • 2 large tomatoes, cut into 1″ pieces*
  • 1 block Kraft mozzarella cheese, cubed*
  • Organicgirl Organic Baby Salad Greens*

Make balsamic reduction by placing the marinade (balsamic vinegar through lemon zest) into a pot, bring it up to a boil for a few minutes, and then let it simmer until it is reduced by half – about 20-30 minutes.  Allow chicken to cool some, and then cube  into bite-sized pieces. Simply arrange the chicken, cubed cheese, and tomatoes onto the skewers.( This is s great way to get the kids helping in the kitchen!) When all skewers are complete, drizzle the balsamic reduction over them and top with parsley. Serve over the greens or whole grain pasta if you choose.

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  1. Garden Fresh Ratatouille  | Whole to the Core Blog

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