Mediterranean Chicken Skewers with Lemon Herb Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 whole lemon, zested and juiced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 1 pint cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   In a large bowl, combine the cubed chicken, lemon zest and juice, olive oil, garlic, oregano, basil, salt, and pepper. Toss to coat the chicken evenly. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   While the chicken marinates, prepare the quinoa. Bring the chicken broth to a boil in a medium saucepan. Add the quinoa, cover, and reduce heat to low. Simmer for 15-20 minutes, until the quinoa is tender and the liquid is absorbed. Fluff with a fork and stir in the chopped parsley.