Recipes

1. Cut chicken into bite-size pieces and place in a shallow glass container.
2. Combine remaining ingredients and pour over chicken tossing to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
3. Skewer chicken and grill on medium-low heat 4-6 minutes or under the broiler for 7-10 minutes. Garnish with and serve with rice or couscous.

Leftover strategy:

Add cooked chicken to a hearty main-dish salad dressed with homemade Buttermilk Dressing. (Combine 2 minced green onions, white and green parts; 2 tablespoons fresh lemon juice, 2 tablespoons Dijon mustard, 3 tablespoons mayonnaise, 1 tablespoon olive oil, 1 minced garlic clove. Whisk in 1 cup buttermilk and season to taste with white pepper and freshly-ground black pepper.)

Don't forget to check out our other delicious recipes!

http://www.floridamilk.com/in-the-kitchen/recipes/lunch/turkey-and-cheese-spinach-wraps.stml

http://www.floridamilk.com/in-the-kitchen/recipes/breakfast/mini-ham-and-veggie-morning-quiches.stml

http://www.floridamilk.com/in-the-kitchen/recipes/dinner/roast-beef-with-creamy-parsley-sauce.stml

http://www.floridamilk.com/in-the-kitchen/recipes/desserts/kitchen-sink-after-school-granola-bars.stml