Midfielder Meggie Dougherty-Howard is in just her second year of professional play, representing the NWSL's Washington Spirit. But the University of Florida All-American is no stranger to high-level soccer. Dougherty-Howard has represented the U.S. in national competition on both Under-15 and Under-23 teams.
Chicken and veggies are Dougherty-Howard's go-to pregame meal, so she shared with espnW one of her recent favorite Pinterest finds -- perfect to send off summer and embrace the remaining weeks of grilling weather.
Day and time: Saturday night in the summer
Place: Avalon, on the Jersey Shore
What I'm eating: Grilled balsamic chicken and veggie kabobs
Why I'm eating it: I love to grill, especially in the summer when the weather is nice outside, because it's a great way to make a quick meal that's full of flavor. I try to incorporate a lot of colors in my cooking, so I love that this recipe uses a variety of vegetables and is packed with nutrients. On lighter training day, I'll pair the kabobs with a side salad. When I've had a heavier day and my body needs more calories, I'll serve the chicken and veggies over brown rice.
Whose recipe: I do a lot of browsing on Pinterest for new food to cook, and that's where I found this recipe.
The recipe:
Ingredients:
2 chicken breast, cubed
2 peppers, cubed (I used red and orange)
1 onion, cubed
1 pint cherry tomatoes
1 yellow squash, sliced
1 zucchini, sliced
For the marinade:
2 tablespoons balsamic vinegar
2 tablespoons canola oil
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon dry basil
Combine the ingredients for the balsamic glaze and add half of the glaze to the cubed chicken in a bowl. Let it marinate while chopping the vegetables.
Chop the veggies, then assemble the kabobs, alternating between veggies and chicken.
Grill the kabobs on medium-high heat for 3-4 minutes each side. Brush on the remaining balsamic glaze for the last 2 minutes of grilling. Serve with cooked rice or salad.