Ingredients
Oven Roasted Chicken Skewers:
- Tofu - 1 lb
- Zucchini - 2 , cubed
- Red peppers - 2 , squared
- Red onions - 1/2 , chopped
- Cilantro - 1/2 bunch , bottom stems chopped off
- Parsley - 1/4 bunch , bottom stems chopped off
- Garlic - 2 cloves , peeled
- Shallots - 1 bulb , peeled
- Capers - 2 Tbsp
- Lime juice - 1 Tbsp
- Olive oil - 2 Tbsp
- Avocado (medium) - 1 , ripe
- Skewers - 16
- Olive oil - 3 Tbsp
Quinoa:
- Quinoa - 1 cup
Prep
- Tofu - Cube
- Zucchini / Red peppers / Red onions - Prep as directed
- Chimichurri - If you made last night's dinner, this is already made - hooray! If not, puree cilantro through avocado in a blender or food processor. Season with salt & pepper. Cover and refrigerate if not using immediately
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Make
- Preheat oven to 400F (204C) degrees
- Soak skewers in water
- Toss zucchini, red peppers, and red onions with oil. Sprinkle generously with salt and pepper
- Assemble skewers alternating tofu, zucchini, red peppers, and red onions and place onto a sheet pan sprayed with cooking oil
- Roast for 15 to 20 minutes
- If quinoa is cooked from last night, heat it up. Otherwise combine quinoa with 1 3/4 cups (411 ml) of water. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes
- Spoon sauce over skewers and enjoy over quinoa
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