Untidy Heidi

the untidy side of my learning journey

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Honey Dijon Chicken Skewers

This is a great simple late spring or summer dish that the whole family will love.

Honey Dijon Chicken Skewers

  • Servings: 3-4
  • Difficulty: easy
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chickenskewersIngredients (chicken skewers):

  • 6-8 chicken thighs (or 3-5 chicken breasts), cut into 1 inch pieces*
  • 1/2 cup olive oil
  • 3 tablespoons Dijon Mustard (I have this awesome garlic dill mustard from Paradigm foods that I used instead of Dijon)
  • 4 tablespoons balsamic vinegar
  • 1-2 tablespoons of honey (depending on the sweetness you like)
  • 3/4 teaspoon tabasco
  • ground pepper
  • salt


  1. In a bowl, whisk together olive oil, mustard, vinegar, honey, tabasco, pepper and salt.  Before adding chicken, reserve a small amount of marinade to brush onto skewers while cooking (optional). Place chicken pieces into bowl or put chicken and marinade into a gallon sized ziploc bag. Let marinate in the refrigerator for at least 2 hours (the longer the better).
  2. Preheat grill for high heat.
  3. Remove chicken from marinade and discard marinade. Thread chicken onto skewers (if using wood skewers, be sure to soak in advance).
  4. Lightly oil the grill. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
  5. Serve immediately and pair with Sautéed Spinach with cherry tomatoes & feta.


*Note: I have a preference for dark meat, so I choose to use boneless skinless chicken thighs, but if your more of a breast human, then breast it up friends!

Credit: Food.com

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Sautéed Spinach with Cherry Tomatoes and Feta

Sauteed Spinach, Cherry Tomatoes and Feta

  • Servings: 3-4
  • Difficulty: easy
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  • 3 cups fresh spinach (rinsed)
  • 1 cup cherry tomatoes
  • 1/4 cup feta cheese
  • 2 cloves garlic
  • half an onion (chopped)
  • olive oil
  • white balsamic vinegar (I like Trader Joe’s)
  • salt & pepper


  1. Heat the oven to 400 degrees F. Place the tomatoes on a sheet pan, drizzle over the olive oil and season with salt and pepper. Roast until the tomatoes collapse, about 13 minutes.
  2. Rinse and dry spinach. Chop onion and mince garlic.
  3. In a very non-stick pan, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it’s browned. Add chopped onion and sauté until nearly translucent.
  4. Add the spinach to the pan. Sprinkle with salt and pepper (to taste) and toss with the garlic, onions & oil, cover the pan, and cook it for 2 minutes.
  5. Uncover the pan, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
  6. Using tongs, lift the spinach to a serving bowl. Sprinkle with white balsamic vinegar. Top with roasted cherry tomatoes and feta. Serve hot.

Credit: Food Network/Spinach and Food Network/Tomatoes