How can this be? Kids eating Dijon mustard and loving it? Impossible! Nope, it happened, I’ve seen it with my own eyes! My littles are under 6 and they just enjoyed a dinner of Dijon Chicken Skewers, Red Grapes (wine for me of course) and a salad of romaine, spinach, tomatoes and feta cheese. Yup. Feta.
The recipe is SO stinkin’ simple even you can make it – I swear.
Dijon Chicken Skewers
1/2 cup Dijon mustard
1 tablespoon dried Thyme, rub it between your fingers a bit
1/2 cup EVOO
Salt and Pepper
1 1/2 boneless, skinless chicken breasts cut into 1-inch cubes
8 bamboo skewers, soaked in water
Combine Dijon, Thyme, Salt and Pepper in a medium-sized bowl and whisk in the EVOO. Takes about 2 minutes total. Grab those chicken pieces and toss them in the marinade. Cover with plastic wrap and put into the fridge for 30 minutes at LEAST – up to 24 hours.
Once marinade has enough time to sit, grab the skewers and start threading that chicken. Grill over medium-high heat for 12-16 minutes. I time each side at 4 minutes so I don’t burn them. A little OCD, but it works and the chicken is cooked through. Once they are done, I take the meat off 1 or 2 skewers, cut them and put them in the freezer for about 1 minute, just to cool down.
Serve with a salad of romaine, tomatoes and feta – dressing of choice – we like vinaigrette. I also give the kids some fruit along side the main dish. Voila. Healthy, easy, kid and family friendly all at the same time.
Use excess chicken to serve over salad the following day, or stuff in a pita with those tomatoes and leftover romaine leaves. Drizzle with favorite sauce.