I posted a picture of these kabobs and roasted beets on facebook…and there are apparently a lot of beet-haters out there. Who knew?? Of course, I did spiralize my beets and I can definitely see how people thought they looked like worms. I get it…but I’m posting them anyway! Because they are delicious…and you can definitely chop your beets instead of spiralizing, thus avoiding the “worm” look altogether! (Or you can bookmark this recipe for next Halloween! haha)
In all honesty, it’s the chicken that steals the show here anyway! (I used the same dijon balsamic vinaigrette that I paired with my Salmon Spinach Salad. It’s my current favorite dressing for EVERYTHING lately!) With just a two hour soak in the marinade, you get super tender, moist, and flavorful chicken! Cutting the chicken into cubes and making kabobs definitely shortens the grill time too, making them the perfect quick and easy weeknight meal. And if you can get your family to try the beets, I think they’ll like those too but if not, just serve this chicken with your favorite side dish or vegetable. Enjoy!
Grilled Balsamic Chicken Kabobs with Roasted Beets
1.5 lbs raw boneless, skinless chicken breast, cut into 1-inch cubes
1/3 cup Dijon Balsamic Vinaigrette
2 peeled and spiralized (or chopped) beets, uncooked
salt, to taste
pepper, to taste
1. Combine chicken breast and dressing in large ziploc bag. Make sure all the chicken pieces are evenly coated and place in the refrigerator to marinate for 2 hours.
2. After chicken has marinated, drain thoroughly. Place on kabobs. Grill for ~10 minutes, then flip and grill 5-10 minutes more (or until chicken is cooked through).
3. While chicken is cooking, prepare the beets. Spray baking sheet with nonstick spray. Place beets on baking sheet. Season with salt and pepper. Bake at 400 degrees for 10 minutes. Drizzle with additional dijon balsamic vinaigrette. Toss to combine.