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.
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
How to Make It
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.
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.
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.
The marinated chicken is very good but the salad, based on the photo, should have been made with flat-leaf parsley. The curly parsley was not good. I also think the ratio of 1/2 cup of tomatoes to 1 cup of parsley is off, maybe 1:1. I actually made couscous and tossed it with the salad and that was good except for too much parsley. I cut up 8 ounces of chicken for 2 of us and made the full amount of marinade/dressing.
The flavor of the chicken was really good. Easy to put together and fast. If you prepare the meat ahead of time doesn't take long to cook. I loved the flavors with the tomato parsley salad. Serve with pita bread or tortillas as this is very tasty. Will make again.
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