Chicken Kabobs with Leek Soup
Serving Size / Yield
- 1 cup Quick Cooking Barley
- 2 Tbsp Extra Virgin Olive Oil
- 1 bunch Leeks
- 8 cups Fat Free Chicken Broth
- 5 Medium Carrots
- ¾ tsp Sea Salt
- ¼ tsp Thyme
- ⅛ tsp Ground Black Pepper
- 2 cups Butternut Squash, peeled and diced
- 1 Large Bunch Spinach
- 3 Tbsp Olive Oil
- 1½ Tbsp Red Wine Vinegar
- 1 Lime, juiced
- 2 tsp Chili Powder
- ½ tsp Paprika
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Cayenne Pepper
- Salt & Freshly Ground Black Pepper
- 1 lb Skinless, boneless chicken breast halves - cut into 1 ½" pieces
Start with the chicken.
Whisk together the olive oil, vinegar, and lime juice in a small bowl. Add chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Put the chicken into a shallow baking pan and add the sauce. Cover the pan and let the chicken marinate for at least an hour.
Preheat the grill for medium to high heat. Place chicken onto skewers with your choice of vegetables.
Brush a light oil on the grill grate. Grill skewers for 10 to 15 minutes, or until chicken is thoroughly cooked.
Follow the package directions for cooking the barley.
Slice the leeks into thin pieces, using the white part only.
Next, peel and dice the carrots and peel and cube squash.
Now heat oil in a heavy stock pot over medium to low heat.
Add leaks and cook until soft for about 10 minutes.
Now add in broth, carrots, salt, thyme, and pepper.
Keep simmering until the vegetables can be easily pierced with a fork, this will take about 8 minutes.
Stir in spinach and barley.
Keep pot at a simmer until spinach wilts.