Lemon-Herb Chicken Skewers

Tender chicken marinated in lemon and Mediterranean herbs, grilled or baked to perfection, served with fluffy lemon-herb couscous and a refreshing cucumber-tomato salad.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Medium
• Cost: $4.23/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• healthy
• grill
• fresh
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.25 cup olive oil
• 3 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 2 clove garlic (minced)
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 red bell pepper (cut into 1-inch pieces)
• 1 zucchini (cut into 1-inch pieces)
• 1.5 cup couscous (uncooked)
• 1.5 cup chicken broth
• 2 tablespoon fresh parsley (chopped)
• 0.5 seedless cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon red wine vinegar

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 2 minced garlic cloves, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken cubes and toss to coat. Marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 30 minutes.
2. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread the marinated chicken, 1 red bell pepper, and 1 zucchini onto the skewers, alternating between chicken and vegetables.
3. Preheat a grill to medium-high heat or preheat oven to 400°F (200°C) and line a baking sheet with foil. Grill skewers for 4-6 minutes per side, or bake for 15-20 minutes, flipping halfway, until chicken is cooked through and vegetables are tender-crisp.
4. While skewers cook, prepare the lemon-herb couscous. Bring 1 1/2 cups chicken broth to a boil in a medium saucepan. Stir in 1 1/2 cups uncooked couscous and 1/4 teaspoon kosher salt. Cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and stir in 1 tablespoon lemon juice and 1 tablespoon chopped fresh parsley (reserving some for garnish if desired).
5. For the cucumber-tomato salad, combine 1/2 diced seedless cucumber, 1 cup halved cherry tomatoes, 1 tablespoon red wine vinegar, 1/4 teaspoon kosher salt, and a pinch of black pepper in a small bowl. Stir to combine.
6. Serve the lemon-herb chicken skewers with a side of couscous and cucumber-tomato salad.

Notes

For best flavor, marinate the chicken for at least 30 minutes, or up to 2 hours in the refrigerator.

Nutrition (per serving)

• Calories: 495
• Protein: 42 g
• Carbohydrates: 49.3 g
• Fat: 15.1 g
• Fiber: 7 g
• Sodium: 810 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g
• Cholesterol: 95 mg