Let’s talk chicken!
Last month, as part of my ambassadorship with Chicken Farmers of Canada, we got to know our chicken farmers better, so now let’s learn something new about the chicken we enjoy! We already know how delicious and nutritious it is. Chicken is an excellent source of protein, micronutrients such as niacin, phosphorous, B6, B12, Vitamin D, calcium, iron and zinc. Chicken is the new superfood!
But there is a myth that we all have heard, of how chicken cooked with the skin on is somehow higher in fat and calories. It’s not true! As part of a recent nutrition study undertaken by Chicken Farmers of Canada (full details to be released later this month) a remarkable breakthrough was discovered. Chicken cooked with the skin on has the same nutritional value as a skinless cut of chicken! Yes it’s true. You can cook your chicken with the skin on, retain all the moisture and flavour you love, then remove it before you eat, and your chicken has all the same health benefits of a skinless cut. So how is this possible? Learn more about it all here on the Chicken Farmers of Canada site!
This is good news because it means you can enjoy all different cuts of chicken, including the more affordable cuts like bone-in, skin-on chicken, and get all the same health benefits! Good for you and good for your wallet!
All this talk of chicken must be leaving you hungry? Let’s eat. I made you something delicious! I grabbed this recipe from the chicken.ca site, where you can find dozens of delicious recipes.
Chicken Cape Kabobs
You can make these kabobs with any cut of chicken that you prefer, and add what ever types of vegetables you like! They’re versatile, loaded with flavour and perfect for BBQ season!
The marinade for this chicken is out-of-this-world delicious. Really truly. It’s garlicky, lemony and so so flavourful! I’ll definitely be using this marinade again and again!
- 3 medium boneless (skinless chicken breasts)
- 1/4 tsp salt
- 1/4 tsp black pepper (freshly ground)
- 3 tbsp lemon juice (fresh (juice of one medium lemon))
- 1 tbsp olive oil
- 1 tbsp white wine
- 1 clove garlic (minced)
- 1/2 cup fresh cilantro (minced)
- 2 fresh yellow peppers
Optional vegetable additions:
- 1 inch red onion (cut into 1/2 squares)
- 1 inch small zucchini (cut into 1/2 squares)
- 1 cup whole mushrooms (cut in half)
- Cut chicken into 11/2 inch cubes. Place in a large bowl or resealable plastic bag.
- Sprinkle with salt and freshly ground black pepper.
- Pour on the fresh lemon juice, olive oil and white wine. Toss to coat chicken pieces.
- Scatter the finely minced garlic and cilantro over the chicken and toss well.
- Cover the dish or seal the bag, and place in the refrigerator to marinate for at least one hour, preferably over night.
- Cut peppers into 1 inch squares.
- Soak eight wooden skewers in warm water for 20-30 minutes. Thread chicken onto skewers alternating with yellow peppers and any additional vegetables you would like.
- Place the skewers on plate and baste with any remaining marinade.
- Heat your grill to medium-high.
- Grill kabobs until lightly browned and the internal temperature of the chicken reaches 165 degrees C, approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.
Delish! And so pretty, no?
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.