Super-Easy Chicken Kabobs Paired with a Perfectly Spiced Lentil Salad for Lunch

Hi Folks,

Today, I’m sharing a lunch idea that’s as simple as it is satisfying. These chicken kabobs are a beginner cook’s dream—quick to make with just a few ingredients, yet packed with flavor. There’s something about food on a stick that feels a bit fancy, and it’s always a hit, especially with kids. These tender, juicy kabobs disappear from the plate in no time.

The lentil salad brings a wonderful balance to the meal. With its earthy lentils, zesty mustard, and juicy tomatoes, it’s a side dish that can easily hold its own. The lentils soak up the vibrant dressing, creating a protein-packed dish that’s both hearty and refreshing. If you’re in the mood for something a little different, top the salad with a sliced hardboiled egg or a perfectly poached egg for a satisfying lunch on its own. Together, these two dishes create a balanced, flavorful lunch that’s perfect for fueling the rest of your day.

This yellow rice is simple to prepare and full of flavor, making it a perfect addition to dinner. It turns two lighter dishes into a more satisfying and hearty evening meal.

Both recipes featured today come from the exceptional cookbook It’s All Good: Delicious, Easy Recipes That Will Make You LOOK GOOD and FEEL GREAT by Gwyneth Paltrow and Julia Turshen. Gwyneth Paltrow, renowned for her talent as an actress, classic beauty, and fashion sense, has extended her expertise to the culinary world with a series of beautifully photographed cookbooks. This book, co-authored with the equally talented Julia Turshen, is a testament to their combined passion for creating healthy and delicious meals.

Julia Turshen’s recipes have graced this blog before, including favorites like Chicken and Black–Eyed Pea Chili & Cheddar-Scallion Skillet Cornbread Dinner, Simplest Pulled Pork with Vinegar Slaw, and Pear, Polenta and Almond Cake. It’s All Good lives up to its name, offering a collection of simple yet flavorful recipes that are a joy to prepare. This cookbook is a fantastic resource for anyone looking to enjoy nutritious and delectable meals with ease.

Robin Ward

Super-Easy Chicken Kabobs with Pesto Mayo

These vibrant chicken kabobs are a beginner cook's dream—quick, easy, and bursting with flavor. Grilled to perfection with smoky char marks, they're served with a delicious pesto mayo drizzle that kids go nuts over. Fun to eat off skewers, these kabobs are as eye-catching as they are tasty.

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Course: lunch

Cuisine: American, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup extra virgin olive oil
• 2 Tbsp freshly squeezed lemon juice
• ½ tsp coarse sea salt
• 1 large boneless, skinless organic chicken breast, cut into bite-sized cubes (or chicken thighs equal in weight)

Equipment

• 4 bamboo skewers
• grill or grill pan

Method

 

1. Soak 4 wooden skewers in water for at least 10 minutes.
2. Meanwhile, whisk together the olive oil, lemon juice, and salt in a mixing bowl and add the chicken, stirring to coat. Let the chicken marinate, refrigerated for at least 20 minutes and as long as overnight.
3. Mix a big spoonful of Mayonnaise or Vegenaise with a with a spoonful of pesto (big or small according to your taste) from a jar or homemade. Set aside for drizzling or dunking later. (*see note)
4. Heat a grill or grill pan over medium-high heat. Drain the skewers and evenly thread the chicken cubes onto them. Grill until firm to the touch and browned, about 3 minutes on each side. Serve immediately with pesto mayo drizzled on top. These are really good with Hoisin Sauce or any homemade salad dressings or dips.

Notes

This white sauce is an excellent alternative to pesto, perfect for drizzling over chicken and fresh vegetables.

 

For dinner, this yellow rice is both simple to prepare and full of flavor. It also serves as a more satisfying and hearty addition for the evening meal.

Robin Ward

Lentil Salad with Mustard + Tomatoes

A zesty, protein-packed salad of earthy French lentils, tangy mustard, juicy tomatoes, and fresh herbs, easily thrown together for a quick, satisfying meal or side dish that even beginners can master.

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Servings: 4

Course: #maindish, #sidedish, Salad

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

• 1 cup lentils (preferably the dark-green French variety called du Puy)
• 1 Tbsp Dijon mustard
• 1 Tbsp coarse seeded mustard
• Juice of ½ a juicy lemon
• 2 Tbsp white wine vinegar
• ¼ cup extra virgin olive oil
• coarse sea salt
• 1 small red onion, finely diced
• 1 cup halved yellow cherry tomatoes (I couldn't find yellow, so I used red. Yellow is sweeter and less acidic.)
• ¼ cup roughly chopped Italian parsley

Method

 

1. Bring a large pot of salted water to a boil, add the lentils, turn the heat to medium, and cook just until the lentils are cooked through, about 20 minutes. Drain the lentils, place them in a large mixing bowl, and set them aside.
2. In a smaller bowl, whisk together the mustards, lemon, vinegar, olive oil, and a large pinch of salt. Add the vinaigrette to the lentils along with the onion, tomatoes, and parsley. Season the salad to taste with salt and more lemon or olive oil if you like. This salad is best if it's allowed to sit for a least ½ hour and served at room temperature.

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