Kitchens by Design

Someone is getting these beautiful pieces!

A huge "Thank You" to Lee Cloward at Sharkuterie for making these stunning cutting boards for us! We can't wait to give them to our wonderful customers!

Lee Cloward is a local Vero Beach artist who makes these and other stunning pieces that are able to be completely unique with laser engraving.

We wanted to share this delicious recipe for Korean grilled chicken breasts! This low calorie option comes with plenty of protein and loads of flavor in every bite. Whether you try it for your next cook out or just a quiet dinner - give it a try and let us know your thoughts!

INGREDIENTS:
* 1 pound boneless, skinless chicken breasts, cut in half lengthwise, from 2 breasts
* 1/4 cup low sodium or gluten-free soy sauce
* 1/4 cup unsweetened apple sauce
* 1/4 cup finely chopped yellow onion
* 1 tsp sesame oil
* 1 tsp grated ginger
* 1 tbsp light brown sugar
* 2 garlic cloves, crushed
* 1 teaspoon red pepper flakes, optional
* 1 teaspoon sesame seeds, plus more for topping
* 2 thinly sliced scallions, white and green parts

INSTRUCTIONS:
1) Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
2) In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds. Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
3) Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill. Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes

Serve with tacos, in bowls or with vegetables.

For nutrition info and other delicious recipes check out Gina at Skinny Taste and check out
https://www.kitchensvero.com/fun-stuff/