I really love being challenged in the kitchen. Well, there would be times when the grumbling from my kitchen would lead you to believe that statement is not true, but it really is. So working with American Family Insurance and Weekday Supper this week, I was tasked to come up with a recipe that was healthy, easy on your budget, and super quick to put together. I mean, with families working around several activity schedules, or mismatched work schedules, a healthy and delicious meal can be something that stresses out even the strongest parent.
My kids are grown and living on their own, but when they do come for dinner I want to be able to spend as much time as possible with them and not be nailed down to the kitchen for the whole time. Especially when the weather is as amazing as it have been in Western Washington lately! Plus they have become very open to eating healthier so burgers and hot dogs aren’t the only quick and easy choice when they come over. Although I do love grilling because I can put Kevin in charge and totally relax.
However, I do have one that can turn his nose up at times because it is something he has never tried. Oh, he does end up eating and 99.9% of the time tells me that he really liked it. Yup my friends, that would be my darling Kevin. Do you have a picky eater in your house? What a pain right? But I just laugh because he always ends up literally eating his words.
A good example of this is when I was making this dish. I told him I was making a chick pea tabbouleh with some grilled chicken. I got the 1000 yard stare in a 10 foot room. Now, in his defense, I will admit that before I start researching this dish I wasn’t really sure what tabbouleh was either. But after reading many recipes I felt sure that, with a few changes, we would all love it.
One of the things I did to make this an all in one dish, is to add some grilled chicken thighs. I love using boneless skinless thighs because they are very forgiving (hard to dry out), and by removing the skin they are not that much higher in calories than a chicken breast. Also they are easier on the budget.
Another thing I love to do that stretches a buck, and the protein, is to add beans to a dish. Now I could seriously make a meal just out of a can of beans, I love them so much. But no one else shares that love with me so a bit more is necessary to please the crowd.
Chick Pea Tabbouleh with Grilled Chicken and Artichokes
Bobbi’s Kozy Kitchen
- 1 can (14 ounces) artichoke hearts, rough chopped
- 2 cans (15.5 ounces) chick peas, drained and rinsed
- 1 container (10 ounces) grape tomatoes, halved
- 1 small red onion, fine chopped
- 1 bunch flat-leaf parsley, fine chopped
- 1/2 cup mint leaves, fine chopped
- 20 kalamata olives, chopped
- 1 lemon, juiced
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs
- Kosher salt
- Cracked black pepper
- in a large bowl, combine the artichoke hearts, chick peas, grape tomatoes, red onion, parsley, mint, olives, lemon juice, and olive oil. Taste and add salt if wanted.
- Heat a grill (or grill pan) to medium high.
- Season both side of the chicken thighs with salt and pepper, and grill for 4 to 6 minutes per side, depending on how big the thighs are. Thighs are done when the internal temperature reaches 165 degrees.
- Chopped the cooked thighs into bite sized pieces and toss with the salad
Yield: 4 to 6 servings
Prep Time: 15 mins.
Cook time: 12 mins.
Total time: 27 mins.
Tags: chick peas, chicken, artichoke, tomato, parsley, mint, kalamata olives, lemon, Healthy Dishes, AmFam, American Family Insurance, #ChooseDreams, #WeekdaySupper,
Make sure you check out this week’s other easy #WeekdaySupper recipes!
Tuesday: Chick Pea Tabbouleh with Grilled Chicken and Artichokes by Bobbi’s Kozy Kitchen
Wednesday: Black Bean Lettuce Wraps w/ Grilled Corn Salsa & Cilantro Lime Rice by Ruffles & Truffles
Thursday: Bacon Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
Friday: Summer Veggie Medley on Polenta by The Not So Cheesy Kitchen