Image via Sanaz Photography
There is one fact currently striking fear into my french fry loving, rosé fueled lifestyle: summer is coming. And while I am all about self love, I definitely want to reel in my no-carb-left-behind winter tour of 2019 and get things looking a little tighter for the pool. Crop top anxiety aside, one reason I ADORE summer is the opportunity to have outdoor dinner parties. The happiest moments of my life are sipping cocktails in a backyard with friends on a warmer summer night. The fireflies, the smell of the barbecue. Heaven. But before we dive head first into a bowl of guac and nostalgia, we thought it might be a good idea to get some nutritionist approved main and side dishes to serve & eat while we get our healthy eating back in check. Luckily, Cara Clark Nutrition is here with 3 sure to please dishes to serve at your next dinner party (or just at home by yourself!):
1.) Mediterranean Chicken Kabobs
Serves 4-6
4 chicken breasts, diced into 1-inch cubes
2 red bell peppers, chopped into 1-inch pieces
2 green bell peppers, chopped into 1-inch pieces
1 red onion, chopped into 1-inch chunks
For the marinade:
1 1/4 cup extra virgin olive oil
Juice of 1 large lemon, divided
6 clove of garlic, divided
2 tsp paprika, divided
2 tsp thyme, divided
4 tsp oregano, divided
2 tsp salt, divided
2 tsp freshly ground black pepper, divided
In a small bowl, mix the marinade ingredients together till well combined. Divide between two large gallon size ziplock bags. Add the chicken to one bag and the veggies to the other. Place in the fridge and let marinate for at least 30 minutes or overnight. If you are using wood skewers, soak in water while the chicken & veggies marinade to prevent scorching on the grill. Thread the chicken, peppers, and onions on the skewers, alternating as you go. Depending on the size of your skewers, you should be able to fit about 5-6 chicken pieces and a combo of peppers and onions in between. Heat an outdoor grill or indoor grill pan over medium-high heat. Coat the grill grates with avocado or coconut oil spray. Cook for about 5 minutes on each side or until the chicken is cooked through to at least 170 degrees and no longer pink in the center. Optionally, you can bake in the oven if you prefer. Either broil on high for a similar amount of time as you would cook on the grill, or bake. To bake, preheat the oven to 425 degrees. Place chicken skewers on roasting racks placed over two foil-lined baking sheets and bake for about 25-30 minutes, turning halfway through, or until the chicken is fully cooked to an internal temperature of at least 170 degrees. TIME-SAVING TIP: Option to skip the kabob skewers and bake everything in a 13×9 baking dish.
2.) Cedar Plank Chipotle Maple Glazed Salmon
Image via What’s Gaby Cooking
Serves 4-6
1 (1.5-2 pound) wild caught salmon filet
1 teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground chipotle chili powder
¼ teaspoon ground cumin
¼ teaspoon sucanat or organic brown sugar
1 teaspoon sea salt
2-3 Tablespoon maple syrup, divided
Soak one large (or two medium, depending on the size of your salmon filet) untreated cedar plank in water for a minimum of 30 minutes or for up to 24 hours; place salmon on top. In a small bowl, combine first 6 ingredients; rub spice mixture evenly over the flesh side of filet. Brush with 1-2 Tablespoon(s) maple syrup (enough to just cover the entirety of the filet). Place plank on grill over medium-high heat; close lid and cook, brushing once with remaining maple syrup, until fish flakes easily when tested and internal temperature reaches a minimum of 145 degrees, 20 to 25 minutes (more or less depending on thickness). Halve salmon lengthwise; cut crosswise into 6 pieces. Transfer to serving platter & serve warm.
3.) Parmesan Roasted Squash & Zucchini
Image via The Kitchn
Serves 4-6
1 medium yellow squash, cut into ½ inch slices & quartered
1 medium zucchini, cut into ½ inch slices & quartered
2-3 cloves garlic, sliced
2 Tablespoons avocado oil (or other healthy plant oil)
1 Tablespoon fresh rosemary, chopped
Sea salt & black pepper, to taste
½ cup fresh grated parmesan cheese or dairy-free option: nutritional yeast
Preheat oven to 400 degrees. In a large mixing bowl, combine squash, zucchini, garlic, oil, and rosemary. Season to taste with salt and pepper and toss to coat. Pour veggie mixture onto a large baking sheet or roasting pan and spread out evenly, giving as much space between as possible. Bake for 20-25 minutes or until squash and zucchini are soft and beginning to brown. Transfer veggie mixture to a serving dish and sprinkle with parmesan or nutritional yeast.
