Updated: Jan 14
Generally speaking, I'm what my mom would call a "sharer" (meaning that I'm OK with sharing my food with her). That's true in other things as well, but not so much when it comes to New Year's resolutions. I hem and haw about them and then when I finally get around to it I know I'll lame out on them so I prefer not to share my resolutions so that no one will know when I fail at them.
I've learned through years of experience, that I need to start small. This is against all my natural instincts, since I like to make grand plans -- anticipating sweeping changes and total transformations.
But then, reality sets in. Which is why, at this stage in my life, I advocate baby steps. Little ways of doing things differently, and mini changes, and then things can grow from there.
So if you're trying to make changes in the eating department, and you're looking for a baby step to start with -- an easy, healthy recipe that your family will eat and won't take too much time or trouble, I offer you these Chicken Cubes.
Rosemary Ranch Chicken Cubes
To to kebab or not to kebab? that is the question. This is a great, easy, and very flexible recipe. The original, from Allrecipes.com, makes these as kebabs. I love kebabs, but sometimes the hassles of skewers and inclement weather make kebabs impractical. I’m here to tell you that I’ve made these under the broiler and, in a pinch, in a frying pan, too, and they’re still delightful. (Just be careful to drip off excess marinade since it won’t burn off the same way if you’re using an indoor cooking method). If you’re using wooden skewers, just remember to soak them as soon as you can (at least an hour). After too many skewers-flambés for my taste, I broke down and bought metal ones which are re-usable (though then, of course, you have to clean them).
½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste
5 skinless, boneless chicken breast halves, cut into 1-inch cubes
Preliminary Step: If using wooden skewers, soak wooden skewers if using in 1-inch water for as long as you can.
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper and sugar. Let stand for 5 Minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
If grilling: Preheat the grill for medium high heat. Thread chicken onto skewers and discard marinade.
If broiling: Preheat broiler to high. Arrange rack at 6 inches from heat source (not too close). Discard marinade and place chicken on aluminum foil on a baking sheet (foil limits sticking).
If grilling: Lightly oil the grill plate. Grill skewers for 8-12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
If broiling: Broil chicken for 5 minutes, then turn over. Broil the other side for another 5, or until the chicken appears lightly charred in spots and is no longer pink in center and juices run clear.