Lemony Chicken Kebabs with Tomato-Parsley Salad

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Lemony Chicken Kebabs with Tomato-Parsley Salad Recipe

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Here's a six-ingredient dish that delivers big taste with minimal fuss. If you're pressed for time, cut the marinating back to 15 minutes--lemon flavor will still come through.

Serves 4 (serving size: 1 cup chicken and 3/4 cup salad)


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3 tablespoons fresh lemon juice, divided
1 tablespoon minced garlic, divided
1 1/2 teaspoons dried oregano, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
2 cups fresh parsley leaves
1 cup chopped cherry tomatoes


Hands-on: 23 Minutes
Total: 2 Hours, 23 Minutes

1. Combine 2 tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk. Add chicken, and stir; marinate in refrigerator 2 hours, covered.

2. Remove chicken from bowl; discard marinade. Thread chicken onto 4 (10-inch) skewers. Heat a grill pan over high heat. Add skewers; cook 6 minutes or until done, turning often.

3. Combine remaining 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually add remaining 2 tablespoons oil, stirring well with a whisk. Add parsley and tomatoes; toss to coat. Serve chicken on top of salad.

Created date

December 2014

Nutritional Information

Calories 311
Fat 14.9 g
Satfat 2.4 g
Monofat 8.8 g
Polyfat 1.8 g
Protein 38 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 109 mg
Iron 3 mg
Sodium 577 mg
Calcium 67 mg