Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.
I kind of have a love affair with flatbread. Plus this recipe is healthy, delicious, easy, and stove-top-free! You’re welcome.
- Grilled chicken & veggies
- Couscous (optional)
- chicken (cut into 1-inch pieces)
- zucchini (cut into 1-inch pieces)
- grape tomatoes
- red onion (cut into small wedges)
- feta cheese
- salt/pepper/chicken seasoning/garlic salt
- olive oil
- (optional) couscous
1. Skewer chicken and veggies. Put them on separate skewers to prevent cross-contamination and to allow for different cooking times.
2. Season chicken with salt, pepper, and chicken seasoning.
3. Brush veggies with olive oil and, if desired, sprinkle with garlic salt.
4. Heat and oil your grill.
5. Grill chicken over medium heat for 6-7 minutes per side, or until cooked through.
6. When you flip the chicken, throw your veggies on the grill. They take 3-4 minutes per side.
7. When you flip your veggies, throw on your flatbread. Heat for 1 minute per side.
8. Assemble your dinner at the table. A little meat, a lot of veggies, a bit of feta.
9. Truthfully, this is plenty to fill your belly – but if you feel the need for a side dish, couscous is a great option. Cook it a la my favorite “pyrex-dish-in-the-microwave” method.
Wondering what I’m doing here? Learn more about the idea behind Surviving Dinner.