Dairy-Free Chicken and Vegetable Skewers with Balsamic Glaze

Instructions

1. 1Cut the about 680 g chicken breasts into 2.54 cm cubes. Cut the 2 bell peppers and 1 red onion into 2.54 cm pieces. Cut the 2 zucchini into 2.54 cm thick rounds. Leave the 1 pint cherry tomatoes whole.
2. 2In a large bowl, whisk together the 1/4 cup balsamic vinegar, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined. Add the cubed about 680 g chicken breasts, 2.54 cm bell pepper pieces, 2.54 cm red onion pieces, 2.54 cm zucchini rounds, and 1 pint cherry tomatoes to the bowl; toss everything gently to ensure all pieces are evenly coated with the balsamic mixture. Let this marinate at room temperature for at least 30 minutes.
3. 3While the chicken and vegetables are marinating, prepare the 4 servings of dairy-free polenta. In a medium saucepan, gently heat the 4 servings of dairy-free polenta over medium-low heat, stirring occasionally, for 5-7 minutes, until it is hot and creamy. Keep the polenta warm.
4. 4Thread the marinated about 680 g chicken breast cubes, 2 bell pepper pieces, 1 red onion pieces, 2 zucchini rounds, and 1 pint cherry tomatoes onto 4-6 skewers, alternating chicken and different vegetables. Preheat your grill to medium heat, approximately 176.7-204.4°C (175-200°C).
5. 5Place the 4-6 skewers on the preheated grill. Grill for 10-12 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C. The vegetables should be tender and slightly charred, and the 1 pint cherry tomatoes should be softened and slightly burst.
6. 6Carefully remove the 4-6 skewers from the grill. Let them rest for 2-3 minutes to allow the juices to redistribute. Serve the grilled chicken and vegetable skewers immediately alongside the warm 4 servings of dairy-free polenta.

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