2 lbs bonelesss, skinless chicken breast, cut to 1 inch thick pieces
24 grape tomatoes or small cherry tomatoes
2 large lemons, quartered and then cut to 4 pieces per quarter cross-wise (total 32 pieces)
2 cloves garlic, minced fine
1 lemon, 1 quarter reserved and cut to 4 pieces, remainder zested and juiced
1 c low-fat 2% Greek yogurt
1T olive oil
2 tsp. drield dill
2 tsp. salt
1 tsp. pepper
Instructions
Soak wood skewers for minimum 15 minutes in water.
In small bowl, combine yogurt, lemon juice, lemon zest, dill, olive oil, salt & pepper. Mix well to combine. Add chicken pieces and mix well to evenly distribute yogurt mixture to coat chicken.
In separate bowl, combine tomatoes and cut lemon pieces with 2 tsp. additional olive oil. Toss to evenly coat.
Thread skewers, alternating with tomato, chicken and lemon pieces with 2 tomatoes (one at each end of skewer), 4 pieces chicken and 3 lemon pieces per skewer.
Place skewers on baking sheet lined with foil or parchment paper, evenly spacing so that several inches are left between skewers. Roast in oven @ 400F for 10 min. Remove and let sit for several minutes before serving.
Originally Submitted
10/11/2014
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