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RECIPE
9 INGREDIENTS12 STEPS40MIN

Dijon Glazed Leek, Potato and Chicken Skewers

4.7
6 Ratings

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Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
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Chicken skewers get a little French makeover with grilled leeks and grilled potatoes all lathered up in a Dijon Garlic Rosemary Sauce. Serve this with a Caesar salad, and enjoy a healthy light and flavorful dinner!
40MIN
Total Time

Feasting at Home

I’m chef and owner of Feast Catering Company, and author of Feasting at Home – a food blog featuring seasonal, healthy & global recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
2
Small  Leeks
1 inch-1 1/2 inch in diameter
1/4 cup
Dijon Mustard
1/4 cup
3 cloves
Garlic , minced
1 Tbsp
Fresh Rosemary , chopped
1/2 tsp
Salt and Pepper

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Nutrition Per Serving

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CALORIES
373
FAT
19.0 g
PROTEIN
25.7 g
CARBS
21.3 g

Cooking Instructions

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Step 1
Soak skewers in hot water or soak overnight.
Step 2
Blanch the Fingerling Potato (8 ounce) in a pot of salted simmering water, until fork tender, for about 15 minutes (depending on the size). Drain.
Step 3
Cut Leek (2) into disks about 3/4-inch thick.
Step 4
Set leeks in a saute pan with 1/2 inch of water (coming up half way up the sides of the leeks) bring to a boil, turn heat down and simmer on low for 5 minutes, until tender, and vibrant green. Drain, carefully, so they stay intact.
Step 5
Cut Boneless, Skinless Chicken Breast (1 pound) into 1-inch cubes. Generously salt and pepper the chicken on all sides.
Step 6
In a small bowl, mix Dijon Mustard (4 tablespoon), Olive Oil (4 tablespoon), Garlic (3 clove), Fresh Rosemary (1 tablespoon), and Salt and Pepper (1/2 teaspoon) until incorporated.
Step 7
Preheat the grill to medium high. Slice the Lemon (1) and begin assembling the skewers: chicken, potato, leek through the side, not middle, a lemon slice folded in half, and repeat, chicken, potato, leek and finish with chicken on the end.
Step 8
Brush each skewer with the dijon marinade on all sides, using up all the marinade.
Step 9
On medium high grill , grease with spray oil, and place skewers on the grill. Cover and let cook about 4 minutes, or until there are good grill marks.
Step 10
Turn over. Turn heat to medium, cover and cook 4 more minutes. Rotate and grill the other two sides of the chicken, for a few minutes.
Step 11
Turn heat off and let chicken rest on the grill, covered, allowing it to continue to cook through until its done, about 5 minutes.
Step 12
Place on a platter and scatter lemon slices and rosemary sprigs around. Serve with a Ceasar Salad.

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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
19.0 g
24%
Saturated Fat
3.2 g
16%
Trans Fat
0.0 g
--
Cholesterol
65.8 mg
22%
Carbohydrates
21.3 g
8%
Fiber
2.4 g
9%
Sugars
2.3 g
--
Protein
25.7 g
51%
Sodium
505.3 mg
22%
Vitamin D
--
--
Calcium
42.9 mg
3%
Iron
2.5 mg
14%
Potassium
134.2 mg
3%
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