Lemon Chicken Kabobs

With tomato-parsley salad

Serves: 4 People

Total Time: 2 Hours

Ingredients

• 3 Tbsp. fresh lemon juice, divided

• 1 ½ tbsp. minced garlic, divided

• 1 ½ tsp. dried oregano, divided

• ¾ tsp. pink Himalayan salt, divided

• ¾ tsp. freshly ground black pepper, divided

• 3 tbsp. extra virgin olive oil, divided

• Four 6 oz. skinless, boneless chicken breast halves, cut into 1½-inch cubes

• 2 cups fresh parsley leaves

• 1 ½ cups chopped cherry tomatoes

• 1 green pepper, cut into one-inch pieces

• 1 red pepper, cut into one-inch pieces

• 1 large onion, cut into one-inch pieces

Directions

• Combine 2 tbsp. lemon juice, 1 tbsp. garlic, 1 tsp. oregano, ½ tsp. salt, and ½ tsp. pepper in a bowl.

• Add 1 tbsp. oil, stirring with a whisk.

• Add chicken, and stir; marinate in the refrigerator for 2 hours, covered.

• Remove chicken from bowl; discard marinade. Thread chicken, tomatoes, peppers, and onions onto skewers.

• Heat a grill pan over high heat.

• Cook skewers for 6 minutes or until done, turning often. Set aside once done to cool.

• Combine the remaining juice, garlic, oregano, salt, and pepper in a medium bowl.

• Gradually add the remaining oil, stirring well with a whisk.

• Add parsley and tomatoes, and toss to coat.

• Divide among four plates, and serve chicken skewers on top.