Rosemary Garlic Chicken Skewers with Lemon Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
Tender chicken marinated in a bright rosemary garlic sauce, skewered and grilled to perfection. Served over a bed of fluffy lemon-herb quinoa for a healthy, globally-inspired family dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa
- 2 cups chicken broth
- 2 tsp lemon zest
- 1/4 cup parsley, chopped
Instructions
- 1
In a large bowl, combine the cubed chicken, olive oil, lemon juice, garlic, rosemary, salt, and pepper. Cover and marinate in the refrigerator for 30 minutes to 1 hour.
- 2
Preheat grill to medium-high heat. Thread the marinated chicken onto skewers.
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