The combination of peach and balsamic gives these grilled chicken skewers a sweet and tangy taste. This summer meal is Whole-30, paleo and gluten-free friendly.
I talk a lot about simplifying things. Simplifying cooking, exercise, health, routines, blogging, etc. When life becomes stressful and things are out of my control (aka a lot of the time) I tend to revert to the basics. I think there is so much benefit to that method. Why make things complicated if they don’t need to be, right?
HOWEVER (and yes, it needed capitalization), I need to be careful not to limit myself.
Simple tends to mean comfortable for me, which isn’t inherently a bad thing. Yet when it becomes a 24/7 thing (as it has for me), it’s time to break the mold.
Luckily, I have many (real life and blogging) friends who, without knowing, raise my standards and push me in many aspects of my life. Not in an unhealthy way at all, but in an encouraging “you have so much potential” way. Their actions give me motivation and inspiration to become a more well-rounded version of me. To try new things and take (calculated) risks. I’m working toward some things in my personal life that are slightly scary but have the potential to be rewarding down the line. I’m breaking out of my realm of comfort and it feels exciting. Sorry for the vagueness :)
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Two more specific ways I’ve been challenging myself this summer: cooking and food photography. Admittedly, I feel a little embarrassed when it comes to both aspects (emphasis on the photography) because I’m such a novice, especially compared to the amazing bloggers out there. But I’m trying…and failing…and trying…and learning! Even if I only like two or three photos from a million (what the heck?!) I’m having fun and broadening my “life skills.” There’s value in that process and I want to continue pushing myself to post recipes for that reason.
When it comes to cooking, I typically run away from recipes that require more hands-on work than I’m used to. And by run, I mean quickly search on Pinterest for a similar recipe that’s much easier. This time, I’m doing the opposite. Or, I did the opposite and I’m sharing the results now.
Truthfully, the process was a lot less complicated than I pictured in my head, as is usually the case in life. The most tedious part was making the marinade and the hardest part was flipping the skewers. I might have said “this is literally impossible” a few times, before I actually realized it was possible. It’s rewarding to learn the skills for myself, and even better to have a delicious dinner to show for it.
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So if you’re in the mood for a slightly hands-on but not too complicated recipe, this is for you. Or if you just want a good summer meal…yeah let’s go with this one.
PIN FOR LATER:
- 2 peaches (pealed and chopped)
- 2 tbsp balsamic vinegar
- 1 tbsp coconut aminos*
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1/2 lemon
- 4 chicken breasts
- 2 summer squash**
- 1 peach
- 1 tsp salt + pepper
- 8 wooden skewers
- For the marinade: Simmer the pealed, chopped peaches, balsamic, coconut aminos, olive oil, Dijon and lemon. About 15-20 minutes until peaches are soft. Remove from heat and let cool.
- Purée the mixture in a food processor or blender until liquid. Save a small bowl of the marinade to brush on at the end!
- Cut chicken breasts into cubes for skewers.
- Let chicken marinate (for best results, let sit for 4 hours to overnight).
- One to two hours before grilling, soak wooden skewers in cool water.
- Chop summer squash and peaches for skewers.
- Preheat the grill to medium-high heat.
- Add chicken, squash and peaches to skewers and place on grill.
- Grill 2-3 minutes and then turn skewers and brush with leftover marinade.
- Continue turning skewers every 2-3 minutes until all sides have been cooked.
- Remove from grill and serve.
- *Or soy sauce substitute
- **Or vegetable of choice