Lemon-Rosemary Chicken Kebabs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Amp up grilled chicken with fresh herbs and citrus.
Ingredients
1 c. wild rice
2 Fresh rosemary sprigs
2 lemons
kosher salt
Freshly ground black pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into long 1/2"-thick strips
extra-virgin olive oil
bamboo skewers, soaked in water
sea salt, such as Maldon
Instructions
Cook rice according to package instructions. Meanwhile, in a small bowl mix together 1 teaspoon chopped fresh rosemary, zest of 1 lemon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside. Cut remaining lemons in half.
In a medium mixing bowl toss chicken with a drizzle of olive oil. Sprinkle rosemary-lemon seasoning evenly all over; massage into chicken. Thread chicken onto skewers.
Preheat grill on medium-high. Place chicken and lemons cut side down on the grill. Grill lemons until caramelized and grill marks appear, 2 to 3 minutes. Cook chicken until lightly charred, 3 to 4 minutes on each side. Keep flipping every 2 minutes until internal temperature reaches 165 degrees F. Transfer to a clean plate and cover loosely with foil.
Serve skewers over bed of wild rice with grilled lemons. For extra flavor, top with zest of grilled lemons, chopped fresh rosemary, and sprinkle of sea salt.
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