Lemon-Herb Chicken Skewers with Quinoa Pilaf

Name: Lemon-Herb Chicken Skewers with Quinoa Pilaf
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 2 tablespoon fresh lemon juice; 1 tablespoon dried oregano; 1 teaspoon dried thyme; 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); 8 wooden or metal skewers; 1 cup quinoa (uncooked); 2 cup vegetable broth; 1 English cucumber (diced); 2 Roma tomatoes (diced); 0.25 cup fresh parsley (chopped); 2 tablespoon red wine vinegar

Juicy chicken skewers marinated in lemon and Mediterranean herbs, grilled to perfection and served with a fluffy quinoa pilaf and crisp cucumber salad.

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Medium
Cost: $4.00/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon olive oil
2 tablespoon fresh lemon juice
1 tablespoon dried oregano
1 teaspoon dried thyme
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)
8 wooden or metal skewers
1 cup quinoa (uncooked)
2 cup vegetable broth
1 English cucumber (diced)
2 Roma tomatoes (diced)
0.25 cup fresh parsley (chopped)
2 tablespoon red wine vinegar

Instructions

In a large bowl, combine chicken breast, 1 tablespoon olive oil, fresh lemon juice, dried oregano, dried thyme, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss to coat. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.
While chicken marinates, prepare the quinoa: Rinse 1 cup uncooked quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.
Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. Thread chicken, red bell pepper, and zucchini alternately onto skewers.
Lightly brush the skewers with the remaining 1 tablespoon olive oil. Grill skewers for 4-6 minutes per side, or until chicken is cooked through and vegetables are tender-crisp.
Prepare the cucumber salad: In a small bowl, combine English cucumber, Roma tomatoes, fresh parsley, and red wine vinegar. Season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Serve chicken skewers immediately with quinoa pilaf and cucumber salad.

Notes

Skewers can also be roasted in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Nutrition (per serving)

Calories: 480
Protein: 45.2 g
Carbohydrates: 40.5 g
Fat: 15.3 g
Fiber: 6.8 g
Sodium: 1150 mg
Saturated Fat: 2.5 g
Sugar: 5.1 g
Cholesterol: 120 mg