Meggie Dougherty Howard Heats Up the Grill with espnW

What athletes eat: Soccer star Meggie Dougherty Howard’s grilled balsamic chicken and veggie kabobs

By Natalie Gingerich Mackenzie

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:

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.

View the story on espnW.