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Lemony Chicken Kebabs with Tomato-Parsley Salad

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 23 mins
Total time 2 hrs, 23 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.