Chicken “Kebabs” and Nectarine Salsa

This is a perfect meal to prep ahead of time and then get a meal to the table quickly after a busy day.  Oh, and this was a delicious dinner.  I had the chicken pieces marinate all day and made the salsa beforehand.  When I got home I broiled the chicken, made the cous cous and served dinner within minutes.  
Sunday Menu – Chicken Kebabs, Nectarine Salsa, Cous Cous
Farm Share Food – Red Onion, Nectarines, Carmen Peppers, Jalapeno Peppers
 
Chicken “Kebabs” and Nectarine Salsa
Originally from Cooking Light

“Kebabs” is in quotes because I see no reason to take time to skewer kebabs when it’s just dinner for our family.  If I needed them at a party or to transport them, fine I get it and I would take the time.  For our family, they just were laid out in a single layer on a pan to be broiled in the oven.
 
Printable Version

1 T brown sugar

1 T olive oil

2 t chile powder

1 t minced garlic

½ t kosher salt

½ t ground cumin

Fresh ground pepper

2-3 chicken breasts, cut into bite size pieces

1 large red onion, cut into bite size pieces

2 cups nectarine, peeled and diced

½ cup sweet pepper (bell or Carmen), diced

¼ cup red onion, minced

2 T fresh cilantro leaves, chopped

1 ½ T lime juice

2 t jalapeno, seeded and minced

1 avocado, diced

 

Combine brown sugar, oil, chile powder, garlic, salt, cumin, pepper.  Add chicken pieces and marinate for a minimum of 15 minutes or up to a whole day in the refrigerator.

 

Preheat broiler and arrange onion and chicken pieces on foil lined broiler pan coated with cooking spray.  Broil for about 15 minutes, turning occasionally until chicken is done.

 

Combine nectarine, pepper, red onion, cilantro, lime juice, and jalapeno.  Gently stir in avocado.

 

Serve chicken and onions pieces with the salsa.