Rosemary Lemon Chicken Skewers with Quinoa Salad

Ingredients

• 1.5 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. 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. 2

   Preheat grill to medium-high heat. Thread the marinated chicken onto skewers.