Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce
Published Feb 23, 2022
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This Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce recipe is a healthy, flavorful meal with fruit, veggies, and protein.
Lemon-Herb Chicken Skewers with Cucumber-Yogurt Dipping Sauce
Ingredients
- 1 lemon cut into 4 wedges, , plus 1 more lemon for juicing
- 1 tablespoon minced garlic, , divided
- 2 tablespoons avocado oil, , divided, plus more for brushing grill pan
- 1 teaspoon minced fresh herbs, , such as thyme, parsley and/or rosemary, plus more for garnish
- Kosher or fine sea salt
- Freshly ground black pepper
- 4 chicken tenderloins
- 1 medium cucumber
- ½ cup plain unsweetened yogurt or dairy-free yogurt
- 8 ounces thin asparagus spears, , trimmed
- ½ cup cooked tri-color quinoa
- 2 handfuls of mixed spring greens, , such as spinach, arugula, Swiss chard
- 1 avocado, , peeled, pitted, and sliced
- 4-6 fresh strawberries, , halved
- 4 wooden skewers, , soaked in water for 30 minutes
Instructions
- In a small ziptop bag, combine 1 tablespoon of freshly squeezed lemon juice, half of the garlic, 1 tablespoon of oil, herbs, ½ teaspoon of salt, and a large pinch of pepper; add chicken. Seal bag and turn to mix and coat. Refrigerate for at least 2 hours or as long as overnight.
- Cut cucumber in half crosswise. Peel and seed one half; slice the other half into spears and reserve. Using the small holes of a grater, grate the peeled half over a small bowl; stir in yogurt, remaining garlic, juice of half a lemon, and a large pinch of salt until well blended. Refrigerate until ready to use.
- Heat remaining oil in a large sauté pan over medium-high heat until shimmering; add asparagus and sauté until lightly browned and tender, about 3-5 minutes. Season with salt and pepper to taste; set aside.
- Brush grill pan with oil; heat. Thread one chicken tender onto each skewer, then skewer on a lemon wedge. Grill for 4-5 minutes, turning once, until chicken is cooked through.
- Divide chicken skewers between two plates and arrange artfully along with quinoa, greens, avocado slices, strawberries, and reserved cucumber and asparagus spears. Garnish with fresh herbs and serve with cucumber-yogurt sauce.
Nutrition
Calories: 662kcalCarbohydrates: 55gProtein: 36gFat: 37gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 72mgSodium: 161mgPotassium: 1754mgFiber: 15gSugar: 10gVitamin A: 1239IUVitamin C: 67mgCalcium: 185mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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