Real Food Whole Life

Lemony Chicken Skewers with Greek Chopped Salad

RecipesRobyn Downs11 Comments

As soon as the weather warms up I start craving the simplest of meals. I don't want to fuss over the stove or spend an hour cooking dinner. Instead I want to take a few fresh ingredients, do a bit of chopping, fire up grill, and share a delicious dinner with friends or family. If we can eat outside all the better. 

Lemony Chicken Skewers with Greek Chopped Salad. A healthy, easy diner recipe, naturally gluten-free and dairy-free.

These Lemony Chicken Skewers with Chopped Greek Salad are just the thing for cooking out with friends or a warm summer evening at home. The chicken and veggies are flavored with a quick lemony marinade and then cooked quickly on the grill. A simple chopped salad adds extra veggies and crunch to the meal. This recipe is packed with produce, is gluten-free, dairy-free, and very family-friendly. If you want a something extra, feel free to add some warm whole wheat pitas and a sprinkle of feta. Or leave it as is; it really is a delicious warm weather meal. 

Lemony Chicken Skewers with Greek Chopped Salad. A healthy, easy diner recipe, naturally gluten-free and dairy-free.

Kid-friendly notes. This dinner includes many kid-friendly flavors, but if you have a resistant eater here are some suggestions:

  • Serve raw chopped cucumber, bell pepper, cherry tomatoes, and olives along with the chicken skewers separately on a plate.
  • Add some whole wheat pitas to round out the meal.
Lemony Chicken Skewers with Greek Chopped Salad. A healthy, easy diner recipe, naturally gluten-free and dairy-free.

Lemony Chicken Skewers with Greek Chopped Salad

Ingredients

2 lemons

2 cloves garlic, grated or finely minced

2 teaspoons salt

2 teaspoons honey

1 teaspoon oregano

¼ cup extra virgin olive oil

1 lb boneless, skinless chicken (breasts, thighs, or a combination of both)

1 pint cherry tomatoes

1 red onion

1 English cucumber, chopped

2 bell peppers, chopped

¼ cup kalamata olives

Method

1. Place wooden skewers in water to soak.

2. Make the marinade and dressing by zesting (to make about 1 tablespoon zest) and jucing (to make about ¼ cup juice) the lemons. Add the salt, honey, and oregano, then whisk until the honey has dissolved. Stream in the olive oil, then whisk until well combined.

3. Cut ¾ of the red onion into 1-pieces, reserving the remaining ¼ for the salad. Cut the chicken breasts or thighs into 1-inch pieces.

4. Make the skewers by alternating cherry tomatoes, red onion, and chicken on the soaked bamboo skewers, then place in a shallow baking dish. Pour ½ cup of the marinade over the skewers, toss to coat, then cover and chill for at least 20 minutes and up to 4 hours.

5. While the skewers marinate, combine the cucumber, bell peppers, red onion, kalamata olives, and remaining cherry tomatoes in a bowl. Pour the remaining dressing over the vegetables and stir to combine.

6. Heat a grill to medium-high heat. Remove the skewers from the marinade and grill for 10-15 minutes, turning once, until chicken is golden brown and cooked through.

7. Serve the skewers hot with the salad along side. Add an extra squeeze of lemon and a sprinkle of salt to taste.

Making this recipe? Let me know what you think and any adaptations you make in the comments. I really love hearing from you!

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