Ingredients:
3
tablespoons fresh lemon juice, divided
1 tablespoon
minced garlic, divided
1 1/2
teaspoons dried oregano, divided
3/4 teaspoon
kosher salt, divided
3/4 teaspoon
freshly ground black pepper, divided
3
tablespoons extra-virgin olive oil, divided
4 (6-ounce)
skinless, boneless chicken breast halves, cut into 1 1/2-inch cubes
2 cups fresh
parsley leaves
1 cup
chopped cherry tomatoes
Directions:
1. Combine 2
tablespoons juice, 2 teaspoons garlic, 1 teaspoon oregano, 1/2 teaspoon salt,
and 1/2 teaspoon pepper in a bowl. Add 1 tablespoon oil, stirring with a whisk.
Add chicken, and stir; marinate in refrigerator 2 hours, covered.
2. Remove
chicken from bowl; discard marinade. Thread chicken onto 4 (10-inch) skewers.
Heat a grill pan over high heat. Add skewers; cook 6 minutes or until done,
turning often.
3. Combine
remaining 1 tablespoon juice, 1 teaspoon garlic, 1/2 teaspoon oregano, 1/4
teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Gradually add
remaining 2 tablespoons oil, stirring well with a whisk. Add parsley and
tomatoes; toss to coat. Serve chicken on top of salad.
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