My life runs on lists—grocery lists, recipe ideas, appointments, blog post notes. Post-it notes often take over, and I’ve accepted that I’m a planner in small doses. But when it comes to planning meals days or weeks ahead? That’s not my thing. I admire bloggers who map out meals for weeks or months, but I’m not one of them.
A typical day of meal planning via text:
Brian: “Hey, what’s for dinner?”
Me: “No idea—what are you in the mood for?”
Brian: “Not sushi.”
Me: “Okay, anything else?”
Brian: “Meat.”
Me: “After five years I’ve learned that. Anything specific?”
Brian: “No.”
Me: “Thanks so much for the help!”
Brian: “No problem.”
That conversation happens at least four times a week. More often than not, I open the fridge and pantry, see what’s available, and improvise something to satisfy Brian’s brief cravings.
This week the fridge was overflowing with produce, so I decided to use up the onions and peppers and make Asian Chicken Kebabs. While not the steak Brian had imagined, the kebabs were sweet, slightly spicy, and juicy enough to win him over—even though chicken isn’t his favorite. He called this meal a keeper.
I served the kebabs with steamed rice and grilled asparagus, finishing the plate with toasted sesame seeds and sliced green onions. The result was simple, flavorful, and perfect for a warm evening.
Looking for more recipes to grill?
Grilled peaches with mascarpone, fajitas, shrimp and sausage kabobs, grilled corn grits, grilled pizza, and grilled Caesar salad are all great options to explore for summer grilling inspiration.
So tell me, are you a meal planner?
Asian Chicken Kebabs
Yield: 4 servings
Ingredients:
For the Marinade
1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1–2 teaspoons Sriracha (or other hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed
For the Kebabs
4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2-inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2-inch pieces
Directions:
1. In a small microwave-safe bowl, combine the soy sauce, sesame oil, honey, Sriracha, ginger slices, and crushed garlic. Heat on medium in the microwave for 1 minute, stir, then heat another 30 seconds while watching carefully so it doesn’t boil. Set aside to cool slightly.
2. Thread chicken, green pepper, onion, and red pepper pieces onto skewers, alternating ingredients. Place the skewers in a shallow baking dish and pour the marinade over them. Cover and refrigerate for at least 3 hours to allow flavors to develop.
3. Preheat the grill to medium-high. Grill the kebabs, turning occasionally, until the chicken is just cooked through, about 9–12 minutes. Serve hot with steamed rice and grilled vegetables, and garnish with toasted sesame seeds and sliced green onions if desired.
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