Caprese Chicken Skewers & Orzo - Fresh Summer Cooking

fresh mozzarella balls

🥗Healthier: part-skim mozzarella

💰Cheaper: cubed cheddar

Part-skim mozzarella reduces fat while maintaining texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is less expensive and still provides acidity.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Ground chicken is often cheaper and can be used in skewers.

Heat olive oil in a large skillet or pan.

Add yellow squash cut to size of skewers and let it cook down until beautiful and delicious looking.

Grate one clove of garlic and add it to the chicken breasts cut into large chunks.

Add salt-free garlic and herb seasoning, a tiny bit of red wine vinegar, black pepper, olive oil, whole grain mustard, and balsamic vinegar to the chicken.

Toss the chicken to ensure it is coated in the marinade.

Optionally marinate the chicken in the fridge for better flavor.

Prepare metal skewers and thread the marinated chicken and yellow squash onto them.

Preheat the grill and place the skewers on it, cooking for about 5-6 minutes per side.

Boil water in a pot and add orzo, ensuring to salt the water.

Cook orzo until al dente, about 8-10 minutes, then drain.

Chop cherry tomatoes in half and vine ripe tomatoes into quarters.

Slice shallot and garlic, then chop fresh parsley and basil.

Combine chopped tomatoes, shallots, garlic, and herbs in a large bowl with olive oil, salt, and black pepper.

Drizzle balsamic vinegar into the mixture and toss everything together.

Add the drained orzo to the tomato mixture while it is still hot and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens