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Soak the skewers in water for 20-30 minutes prior to threading. Cut the chicken into 1” cubes. Pour the marinade into a large bowl, add the chicken,and mix to evenly coat. Set aside for 10 minutes (or cover and marinate for up to 2 hours in the fridge). Measure the quinoa, noting the amount. Place the quinoa in a pot, and cover with an equal amount of water. Cover the pot and set over high heat and bring just to a boil. Once at a boil, reduce to the lowest heat on your stove and cook for 15 minutes. Remove cover and fluff with a fork. Drizzle in the lemon-herb oil and season with salt to taste.* Cover and let rest until ready to serve.
Quarter or halve the tomatoes, slice the Persian cucumbers into 1' -1/2" thick coins. Remove the top and bottom of the red onion, cut in half lengthwise, remove the outer skin and thinly slice. Add the tomatoes, the cucumbers, and the onion to a large bowl. Cut the avocado in half, remove pit (tap heel of your knife into the pit, then gently twist until it comes out), carefully spoon out the flesh, cut into slices, and add to the bowl. Season with salt to taste, sprinkle with the vinaigrette, and gently toss to coat.
Line a baking sheet with aluminum foil, and lightly coat with oil or cooking spray. Thread chicken pieces onto the skewers, leaving a 1½-2” handle uncovered at the bottom, and lay it onto the baking sheet. Repeat until all of the chicken is skewered. If you didn’t soak the skewers in step one, place a layer of aluminum foil over the exposed wood at the bottom of the skewer to avoid burning.
Heat oven to broil. Place the kebabs under the broiler, cook for 5 minutes, flip, and cook for an additional 5 minutes, or until the chicken is cooked through.
Serve kebabs with the quinoa and the salad. Enjoy!
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