Rosemary Lemon Chicken Skewers with Quinoa Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender chicken marinated in a bright, herby lemon-rosemary marinade, skewered and grilled to perfection. Served over a fresh quinoa salad with feta, cucumbers, and a tangy vinaigrette.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa, cooked according to package instructions
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
In a large resealable bag, combine the chicken, rosemary, lemon zest, lemon juice, 2 tbsp olive oil, garlic, salt, and pepper. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.
- 2
Preheat grill to medium-high heat. Thread the marinated chicken onto skewers.
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