Lemon & Greek Yogurt Marinated Chicken Skewers
2 boneless skinless chicken breasts
3/4 cup greek yogurt (2% fat)
1 tbsp dijon mustard
zest of 1 lemon (always zest the lemon first before you juice it)
1 lemon juiced
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
*the marinated boneless skinless chicken breast
1 yellow squash
1 red onion
2 red bell peppers
3/4 cup greek yogurt
1 lemon juiced
2 cloves roasted garlic from one whole head of garlic
2 tbsp tahini
1/2 tsp salt
drizzle of olive oil
1/4 tsp garlic powder
Baked Veggie Salad Ingredients:
2 cups arugula
1/2 loaf sourdough bread- chopped
1 red onion -sliced
1 container of heirloom cherry tomatoes -whole
1 package halloumi cheese- diced
drizzle on olive oil
1 tsp salt
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp red pepper flake
**Note: You will need wooden skewers or oven safe metal skewers. If you have wooden skewers, you will need to soak them in water for 2 hours. This works great because the skewers and marinade will soak for the same amount of time. The point of soaking your skewers in water is so they don’t burn in the oven. They will however get a little browned, that’s normal.
Step 1: Chop your chicken into cubes and toss the cubes into a large plastic bag. In the same bag throw in all of your marinade ingredients, seal the bag up tightly and massage the chicken around for 30 seconds. Place the bag in the fridge for a minimum of 2 hours. Ideally the marinade is best overnight if you have the time, however 2 hours will still get the job done.
Step 2: If using wooden skewers, submerge them into water and let them soak for 2 hours.
*After the 2 hours continue with these steps below. The veggies and chicken cook at the same temp and roughly the same time so you can get things cooking together.
Step 3: Preheat your oven to 425 degrees.
Step 4: Dice your sourdough into crouton sized cubes. Toss onto a baking sheet.
Step 5: On the same baking sheet add your sliced red onions, diced cheese, whole tomatoes and toss together with the olive oil, and spices.
Step 6: Take the head of garlic and using a knife slice off the top of the garlic head and wrap it in aluminum foil. Place the wrapped garlic on the sheet pan with the veggies and put it in the oven. Cook for 30 minutes.
Step 7: Line a separate baking sheet with foil and chop your onion, squash, and bell peppers.
Step 8: Start assembling your chicken skewers. I do red onion, squash, bell pepper then chicken and repeat this 3 times on one skewer.
Step 9: Place the skewers on the foil and brush all sides with olive oil.
Step 10: Sprinkle the tops with a little salt and place in the oven. Bake for 35-40 minutes.
Step 11: Check the timer on your baked veggies and pull them out.
Step 12: While the chicken finishes cooking make the dressing.
Step 13: Take 2 garlic cloves out of the head of garlic and smash them in a bowl. The garlic will be mushy and that is exactly what you want.
Step 14: In the same bowl with the garlic, whisk your dressing together.
Step 15: On a serving platter cover the bottom of the dish with your arugula and top it with the roasted veggies.
Step 16: Take the chicken out of the oven. Place the skewers on top of the salad.
Step 17: Slice half a lemon and put slices around the salad so people get a little hint of what they are going to eat. Using the other half to squeeze all over the salad.
Step 18: Drizzle the dressing all over and dish up.
Step 19: ENJOY your marinated chicken skewers!!