Lemony Chicken Kebabs with Zucchini Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
The key to this vibrant dish is brushing the chicken regularly with lemon juice while grilling, which adds a fantastic caramelized flavor. These kebabs cook quickly, so you don't need to soak the skewers in water—but if you
Ingredients
3 lemons
4 boneless, skinless chicken breasts
1/2 tsp. dried oregano
Kosher salt and pepper
4 small zucchini (about 1 lb)
1 tbsp. olive oil
2 oz. feta cheese
2 tbsp. sliced chives
Instructions
Heat grill to medium-high. Squeeze the juice of 1 lemon into a small bowl. Cut the remaining 2 lemons in half. Thread the chicken onto 8 small skewers and season with the oregano and 1/4 tsp each salt and pepper.
Lightly oil the grill. Grill the chicken, turning occasionally and brushing with the lemon juice, until cooked through, 6 to 8 minutes; transfer to plates.
Meanwhile, brush the zucchini with the oil and season with 1/4 tsp each salt and pepper. Grill until just tender, 3 to 5 minutes per side. Grill the lemon halves, cut-side down, until charred, about 2 minutes.
Cut zucchini into 1/2-in. pieces and divide among the plates. Sprinkle with the feta and chives. Serve with the grilled lemon halves.
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