Serves 4 (serving size: 1 cup chicken and 3/4 cup salad)
Here's a six-ingredient dish that delivers big taste with minimal fuss. (Salt, pepper, and olive oil are freebies since your pantry is well stocked.) The two-hour marinating time infuses the chicken cubes with rich flavors of earthy oregano and zingy lemon, but if you're pressed for time, cut the marinating back to 15 minutes—lemon flavor will still come through.
The tomato-parsley salad couldn't be any easier to prepare, and when it comes to delicious simple flavors, this one ranks high. Make sure you wash your parsley before adding it to the tomatoes. Tiny flecks of sand hide out in the leafy herb.
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
How to Make It
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.
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.
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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