Thick Rosemary stems make amazing skewers when cooking on the BBQ, be sure to soak in water so they don’t burn. The flavor they infuse is delicious!!

2 Boneless skinless chicken breasts cut into 1 inch cubes

2 tsp. Apple cider vinegar

1 Lemon juiced

2 Cloves crushed garlic

4 Stems fresh rosemary (with leaves taken off and chopped separate; save the stems)

1 cup Extra Virgin Olive Oil (EVOO)

1 tsp. Spike (or other poultry seasoning)

1 tsp. Salt

½ tsp. Pepper

½ Zucchini cut into 1 inch chunks

1 Red bell pepper cut into chunks

¼ Sweet onion cut into chunks

 

For salad:

2 Pre-cooked beets

1 Avocado

1 Tbsp. Apple cider vinegar + 2 tsp; divided

1 tsp Lemon juice

4 Leaves chopped fresh basil

¼ cup Chopped almonds

Extra salt + pepper to taste

 

  1. Stir together EVOO, garlic, rosemary leaves, seasoning, salt + pepper, lemon juice, and 2 tsp. apple cider vin. 2. Pour liquid equally into 2 large Ziploc baggies. 3. Place chicken in one bag of marinade and store in refrigerator 30 min (or up to one day if done ahead) 4. Place veggies in second baggie and marinade along side chicken. 5. Preheat grill to Med Hi heat. 6. Chop beets and avocados into cubes. 7. Stir in fresh basil and chopped almonds 8. Drizzle apple cider vin and lemon and salt + pepper to taste. 9. Thread chicken and veggies onto rosemary skewers and cook until chicken is cooked through, about 10-15 min turning occasionally. 10. Serve with salad

 

 

This is a recipe you can use on the Arbonne 28 day detox cleanse.