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1 lb boneless, skinless chicken breasts cut into 1” chunks

3 TBSP EVOO, divided

½ tsp ground coriander

½ tsp dried oregano

Kosher salt and pepper

1 pint grape tomatoes

2 cloves garlic, chopped

3 TBSP fresh lemon juice, divided, plus lemon wedges for serving

½ head romaine lettuce, shredded

4 scallions, thinly sliced

½ cup fresh dill, chopped

 

  1. Heat grill on medium-high. Toss chicken with 1 TBSP EVOO, then add coriander, oregano and ¼ tsp each salt and pepper and toss. Thread chicken onto skewers.
  2. Place tomatoes and garlic on a large piece of heavy-duty foil. Sprinkle with 1 TBSP EVOO and ¼ tsp each salt and pepper. Fold and crimp foil to form a pouch.
  3. Place pouch and skewers on grill. Cook, shaking pouch and turning skewers occasionally, until chicken is cooked through, 8 to 10 minutes. Just before removing it from the grill brush chicken with 1 TBSP lemon juice.
  4. Meanwhile, in bowl toss lettuce, scallions and dill with remaining 2 TBSP lemon juice, 1 TBSP EVOO and ¼ tsp each salt and pepper.
  5. Serve chicken, tomatoes and salad with lemon wedges.

 

Serves 4

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