Lemon Chicken Kabobs with Tomato Parsley Salad | Oregon Valley Farm

Lemon Chicken Kabobs with Tomato Parsley Salad

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Lemon Chicken Kabobs with Tomato Parsley Salad Recipe from Oregon Valley Farm

These low carb kabobs would be great as an appetizer or dinner with grilled veggies. The are the perfect warm-weather dish with the zesty lemon flavor and cherry tomatoes. You could also serve them with some riced cauliflower on the side.

INGREDIENTS

For the chicken + marinade:

  • 2 Tbsp fresh lemon juice
  • 2 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp pink Himalayan or sea salt
  • 1/2 tsp ground pepper
  • 1 Tbsp avocado or olive oil
  • 4 (6oz) boneless, skinless chicken breasts, cut into small cubes

For the dressing:

  • 1 Tbsp fresh lemon juice
  • 1 tsp minced garlic
  • ½ tsp dried oregano
  • ¼ tsp pink Himalayan salt or sea salt
  • ¼ tsp ground pepper
  • 2 cups fresh parsley leaves
  • 1 cup cherry tomatoes, chopped

DIRECTIONS

Mix all the marinade ingredients together in a bowl and whisk until well combined. Place cubed chicken pieces in a casserole dish, pour the marinade over the pieces, cover and let it sit in the refrigerator for two hours.

In a small bowl, combine the dressing ingredients (aside from the parsley and tomatoes) and whisk. Add the parsley and tomatoes together in a large bowl and toss with the dressing. Put in the fridge while you prepare the chicken.

Once the chicken has marinated for a couple of hours, thread each piece of chicken onto a skewer (you’ll have enough for at least 4 skewers). Heat a grill pan to high; place the chicken on the skewers onto the grip pan and cook for about 6 minutes (or until no longer pink in the middle), turning frequently.

Remove the chicken from the skewers and serve on top of the tomato parsley salad!

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