Lemony Chicken Skewers With Squash Salad
Grilled chicken breasts can be quite uninspiring, but with the help of a punchy dressing, these kebabs pack a lot of flavor. Don’t be scared by the assertive amount of lemon juice — when brushed on boneless skinless chicken breasts and drizzled over mild raw summer squash, it provides just the right amount of bright acidity.
Active time: 30 minutes Total time: 1 hour 15 minutes
CLICK TO TWEET THIS ARTICLE > These flavorful chicken skewers from @myfitnesspal are sure to be a crowd-pleaser at your next party!
Lemony Chicken Skewers With Squash Salad
Ingredients
- 3 small summer squash
- 3 small zucchini
- 1/4 cup (8g) torn basil leaves
- 1/4 cup (6g) small dill sprigs
- 1/4 cup (6g) cup chives, snipped into small pieces
- 2 teaspoons lemon zest, freshly grated
- 1/2 cup (120ml) lemon juice, freshly squeezed
- 1 tablespoon light honey
- 2 large garlic cloves, finely grated
- Kosher salt and pepper
- 3 tablespoons (45ml) olive oil
- 2 tablespoons (30ml) canola or grapeseed oil, plus more for greasing
- 2 pounds (907g), boneless skinless chicken breasts cut into 1 1/2-inch (3.8cm) cubes
Optional garnishes:
- Squash blossom petals
- Shaved Parmesan cheese
- Chopped toasted walnuts
- Flaky sea salt
- Crusty bread, for serving
Directions
Preheat a grill to 400°F (205°C) and coat the grate in oil. Arrange eight wooden skewers in a baking dish and cover with water. Let soak for at least 1 hour; drain. (You can skip this step if you’re using metal skewers.)
Meanwhile, using a mandolin or vegetable peeler, cut the summer squash and zucchini into thin ribbons. Transfer to a medium bowl and add the basil, dill and chives. Cover and refrigerate while you grill the chicken.
In a small bowl, whisk the lemon zest and juice with honey and garlic. Season with salt and pepper. While whisking constantly, slowly stream in the oil. Season with salt and pepper. Divide the dressing in half and set aside.
Season the chicken with salt and pepper, then thread 5–6 pieces onto each skewer. Grill the skewers, turning and basting with half of the lemon dressing, until cooked through, about 10 minutes. Transfer to a plate.
Divide the squash salad between four plates and top each with two skewers. Drizzle with the reserved lemon dressing. Garnish with shaved Parmesan cheese and chopped walnuts and sprinkle with flaky sea salt. Serve right away with crusty bread for mopping up the dressing.
Serves: 4 | Serving Size: 2 skewers and about 2 cups salad
Nutrition (per serving): Calories: 444; Total Fat: 2g; Saturated Fat: 3g; Monounsaturated Fat: 14g; Cholesterol: 110mg; Sodium: 537mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 4g; Protein 47g
Originally published September 2019
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