2 tablespoons extra-virgin olive oil, plus more for the grill
2 teaspoons red wine vinegar
8 8-inch skewers (metal or wood)
How to Make It
Heat a grill or grill pan to medium-high.
In a shallow baking dish, combine the yogurt, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Thread the chicken onto the skewers and set them in the yogurt marinade, turning to coat. Refrigerate at least 10 minutes or overnight.
Meanwhile, in a large bowl, combine the chickpeas, onion, celery, parsley, oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Remove the chicken from the marinade and cook on a well-oiled grill or grill pan, turning occasionally, until cooked through, about 10 minutes. Divide the chickpea salad among individual plates and serve with the chicken.
Shortcut: Save on prep and cooking times by using packaged chicken tenders (precut strips of boneless, skinless breast meat) instead of cutting up whole breasts.
Really good chicken - picky teenagers even liked it. This is the second time I've made it - last time I also thought the chickpea salad was a little bland. This time I added some fresh dill and a dash of garlic and a couple of teaspoons of white pepper to the oil and vinegar dressing, and I chopped the onions instead of slices, and added some choppped cucumber. I poured the dressing over the salad and let it sit in the fridge while I grilled the chicken. It was better and had much more flavor.
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