Our large freezer is in need of de-icing, which means I'm really trying to use up any partial bags, at least to start. I had a bag with 8 smallish tenderloins, which I decided to make into dinner. I was getting tired with the casserole idea, and we just had a stew, so no on soup either. I wanted to do something different. Kabobs?
Chicken Kabobs
Ingredients
- 8 small chicken tenderloins (if frozen, thaw before using)
- onion powder
- garlic powder
- salt
- pepper
- oregano
- olive oil
In a gallon plastic bag, put chicken tenderloins. Sprinkle liberally with onion and garlic powders. Add a good pinch of salt and a few grinds of pepper. Next add enough olive oil to generously coat chicken. Squish the bag to distribute the spices and thoroughly coat each piece of chicken. Set aside for about 20 minutes for the chicken to absorb the flavor of the seasonings. Meanwhile prepare broccoli for Roasted Broccoli
(recipe below). If you are using bamboo skewers, time to get them soaking now too.
After 20 minutes, thread your tenderloins onto your skewers. I got two decent sized kabobs, which was perfect for just Nut and me.
Preheat oven to 425 degrees.
Roasted Broccoli
Ingredients
- 1 medium head broccoli, cut into long stemmed florettes
- olive oil
- juice of 1/2 lemon
- garlic powder
- salt
- pepper
- parmesan cheese, shredded
In plastic bag or bowl, toss broccoli with olive oil, lemon juice, a heavy dusting of garlic powder, good pinch of salt and 3-4 grinds of pepper.
Transfer broccoli to cookie sheet, leaving room for the chicken kabobs a bit later. Cover loosely with foil.
Baking Them Both
In preheated oven, place broccoli and bake for 15 minutes.
After 15 minutes, remove broccoli from oven. Uncover and stir. Add chicken to cookie sheet. Return to oven for 35 minutes, turning chicken chicken and stirring broccoli half way through. Remove from oven and let rest for 5 minutes. Sprinkle parmesan over broccoli while still hot.
Serve with
Confetti Rice.
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