Lemony Chicken Kebabs with Tomato-Parsley Salad

Ingredients

• Lemon juice

  Raw

  3 tbsp or 45g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 ½ tsp, ground or 3g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¾ tsp or 2g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Parsley

  Raw

  2 cup or 120g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

Directions

1. Combine 2 tablespoons lemon juice, 2 teaspoons minced garlic, 1 teaspoon ground oregano, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl. Add 1 tablespoon extra-virgin olive oil and whisk together. Add the chicken, stir to coat, and marinate in the refrigerator for 2 hours, covered.
2. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto four 10-inch skewers. Heat a grill pan over high heat. Add the skewers and cook for 6 minutes or until done, turning often.
3. In a medium bowl, combine the remaining 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1/2 teaspoon ground oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Gradually add the remaining 2 tablespoons extra-virgin olive oil, whisking well. Add the parsley and cherry tomatoes, tossing to coat. Serve the chicken on top of the salad.

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