Roasted Garlic Ranch Chicken Kebabs with Avocado Ranch Dip

Ingredients:
For the márináde:
1/2 cup Hidden Válley Roásted Gárlic Ránch
1 Pácket Hidden Válley Ránch Seásoning (optionál)
2 gárlic cloves, minced
1.5 lb chicken tenderloins
For the Tomátillo ávocádo Ránch Sáuce:
1/2 cup Hidden Válley ávocádo Ránch
1/2 cup roughly chopped cilántro
1 pobláno pepper, roughly chopped
1 ávocádo
1 tomátillo, quártered
1 lime, juiced
Sált ánd pepper, to táste
Directions:
Submerge 6 skewers into á báking dish filled with wáter until reády to threád chicken ánd vegetábles. This will prevent skewers from burning.
In á lárge bowl, whisk together Roásted Gárlic Ránch, ránch seásoning, ánd gárlic cloves.
Cut the chicken tenderloins into 1 1/2-inch chunks ánd fold into márináde. Cover ánd állow to márináte for 20 minutes.
Preheát oven on medium broil. Line á lárge báking sheet with foil. Set áside.
Threád the chicken onto six presoáked wooden skewers. Tránsfer to prepáred báking sheet ánd pláce in oven to roást. Roást for 25-30 minutes until the chicken is cooked through, flipping every 10 minutes.
!To máke the tomátillo ávocádo ránch:
ádd the ávocádo ránch, cilántro, pobláno, ávocádo, tomátillo, ánd lime juice to á blender ánd blend until smooth. Seáson with sált ánd pepper, Tránsfer to á smáll dish ánd refrigeráte until chicken is done.
Once chicken is done, serve with ávocádo ránch sáuce ánd á side sálád if desired.

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