Lunch: Grilled Chicken Caesar Kabobs

This tasty grilling recipe is also packed with vegetables. To make this dish even more colorful, add in some green and yellow pepper pieces on your kabobs.

This recipe includes superfoods such as:

Romaine Lettuce, Chicken Breast, Lemon

Ingredients

8 bamboo skewers
½ cup nonfat, plain Greek yogurt
2 anchovy fillets, mashed (optional, see Chef Tip below)
1 garlic clove, minced or grated
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon extra-virgin olive oil
2 tablespoons grated Parmesan cheese
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper
1 ¼ pounds boneless, skinless chicken breast, cut into 3/4-inch cubes (aim for 24 pieces of chicken)
2 red bell peppers, seeded and cut into 1-inch pieces (aim for 24 pieces of pepper)
8 cups chopped romaine lettuce
16 kalamata olives, pitted and sliced into fourths
¼ cup grated parmesan cheese

Instructions

Soak the bamboo skewers in warm water for at least 30 minutes.
Preheat an indoor or outdoor grill.
While the skewers are soaking, whisk together the yogurt, anchovy fillets (optional), garlic, lemon juice, Worcestershire sauce, olive oil, 2 tablespoons parmesan cheese, salt (optional), and ground black pepper.
Add the chicken pieces to a bowl and pour 3 tablespoons of the dressing over the chicken and toss to lightly coat. Let the chicken sit for 15 minutes. Note: Reserve the extra dressing and be sure it does not come in contact with the raw chicken.
Thread alternating pieces of chicken and red bell pepper onto the soaked skewers starting and ending with the chicken, using 3 pieces of chicken and 3 pieces of red pepper.
Grill the kabobs about 7 minutes, turning frequently or until the chicken is cooked through and reaches 165 degrees F. Set aside.
Toss the romaine lettuce with the remaining salad dressing and then serve by putting two cups of salad on a plate, top with two chicken kabobs, sprinkle with 8 slices of olive, and one tablespoon of grated parmesan cheese.

Chef Tip: If you don’t want to purchase anchovy filets, you can purchase anchovy paste in a tube and use 1 tablespoon of that in the dressing. If you don’t want to use anchovy at all, substitute 1 tablespoon Dijon mustard for the anchovy filets.

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