This week I am sharing some of my favorite simple meal-time favorites. Without these easy meals I’m not sure we would survive the busy days of summer. My aunt made this recipe for us a year ago and I have loved it ever since. This recipe is the epitome of simple. There are only three ingredients–chicken, teriyaki sauce and Italian dressing. It seems a strange combo but the Italian dressing gives great seasoning that pairs nicely with the sweet teriyaki sauce. I also came up with an Italian marinade for the vegetable kabobs and it was such a great way to use all of the squash and tomatoes from my garden. Bonus! You could literally throw this meal together in just a few minutes and have dinner on the table without much effort. I used boneless chicken thighs which were full of flavor but you could easily use boneless chicken breasts if you would like a leaner piece of meat. Although, fat means flavor which is delicious 🙂 Enjoy!

Italian Chicken Kabobs with Vegetable Kabobs
Chicken
  1. 3-4 pounds boneless chicken thighs or breasts (if using breasts cut in half or in long strips)
  2. 1 cup Italian dressing (or use our homemade dressing mix with the dressing ingredients)
  3. 1 packet dry Italian mix (or 1 Tbls. extra of Italian dressing mix)
  4. 1 cup teriyaki sauce (store bought or homemade)
Vegetable Kabobs
  1. 2 Tbls. dry Italian seasoning mix
  2. 1/4 cup olive oil
  3. 2 Tbls. balsamic vinegar
  4. 2 Tlbs. rice vinegar
  5. Zucchini squash, cut into 1/2 inch pieces
  6. Yellow squash, cut into 1/2 inch pieces
  7. Grape Tomatoes
  8. 8-10 Skewer sticks
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Instructions
  1. In a large bowl or Ziploc bag, place the chicken, Italian dressing and teriyaki sauce together. Mix around the chicken into the sauce and let sit in the fridge overnight or for a few hours. When ready to grill, place the chicken onto skewers (or grill flat on the grill) and put on a hot grill. Cook on both sides until slightly charred and cooked through and center is no longer pink.
  2. In a bowl, combine the Italian dressing mix, olive oil, balsamic vinegar and rice vinegar together. Stir and add cut up squash and the grape tomatoes to the dressing. Marinate for several hours. When ready to grill, place the vegetables on a skewer and grill until the vegetables are tender and slightly browned on both sides.
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