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Take your one last chance to get out and grill while the weather is still warm with this week’s sweet yet tart meal! Fire up and grill these delicious Chicken Skewers with Black Pepper Apricot Glaze. For a fresh finale, try these Baked Lime Nectarines in the oven or on the grill. Nothing says the end of summer like the taste of ripe peaches or nectarines baked with lime and honey and served up with vanilla ice cream.

Fire Roasted Chicken Skewers with Black Pepper Apricot Glaze
Recipe developed by Paula Bowman.
Serves 4
Prep Time: 10 Minutes
Cooking Time: 10 Minutes

• 1/2 lb green beans, trimmed
• 1/4 cup apricot jam
• 3 tbsp cider vinegar
• 1/4 tsp freshly ground black pepper plus more for seasoning
• 1 garlic clove, minced
• 1 1/2 lbs skinless and boneless chicken breast, cut into 1-inch cubes
• 1 fennel bulb, quartered lengthwise, cored and thinly sliced, fronds reserved
• 6 small radishes, halved and thinly sliced into half-moons
• 2 tbsp extra virgin olive oil, plus more for oiling grill
• 1 lemon, zested and juiced

Preheat grill to medium-high.

Fill a large bowl of water with ice water and set aside. Bring a saucepan of salted water to a boil. Blanch green beans in boiling water until tender-crisp, about 4 minutes. Remove from boiling water and plunge in ice water until cooled. Drain and pat dry with paper towels. Cut into 2-inch lengths and set aside in large bowl.

Meanwhile, combine next 4 ingredients together in bowl. Stir until smooth and well blended and set aside.

Thread chicken pieces onto 8 metal or presoaked wooden skewers and season with salt and pepper. Lightly brush grill with olive oil, place chicken skewers on grill and cook for 2 minutes. Turn skewers over one quarter turn and baste cooked side with glaze. Continue to cook, basting and turning as needed until cooked through, about 8-9 minutes total. Remove from heat, cover chicken lightly with foil and assemble salad.

Add fennel and radishes to reserved green beans, drizzle with olive oil, lemon zest and juice and season with salt and pepper. Garnish with some of the reserved fennel fronds.
Serve salad divided between 4 plates with skewers of grilled chicken.

Baked Lime Nectarines
Serves 6
Prep Time: 5 Minutes
Cooking Time: 20 Minutes

• 3 large nectarines
• 2 tablespoons honey
• 2 tablespoons lime juice

• Vanilla Ice cream
• Grated semisweet baking chocolate

Preheat oven to 325°F

Cut nectarines in half around the center. Dig out pit with a spoon. Place cut side up on a baking sheet.

Drizzle the honey and lime juice over the nectarine edges and in the pit cavity.

Bake for 20-30 minutes depending on the ripeness of the nectarines. Remove from oven and place in individual serving bowls.

Let cool a few minutes. If desired, add a scoop of ice cream to each bowl and grate chocolate over top.

Tasty extras
• Exclusive contest for Metro readers! Visit and be entered to win a $50 President’s Choice gift certificate to stock your cupboards with delicious PC products to create your favourite 20 Minute Supper Club recipes! For product information and store locations, visit A weekly winner will be drawn from now until the end of October.

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