Tangy Lemon Chicken Tender Skewers (Lemon Balsamic)
/Tenderized chicken breast coated with a tangy lemon marinade makes a delicate yet satisfying meal. We serve it over grains and suggest a salad on the side.
Ingredients:
3 large chicken breasts
¼ cup extra virgin olive oil
¼ cup enfuso lemon balsamic vinegar
1 Tbspon Dijon mustard
1 Tbspon dried oregano and garlic powder
Salt and pepper to taste
Couscous or quinoa
Chicken broth (or “Better than Boullion” broth concentrate)
1 cup each of chopped Italian parsley and tomato
Prepare the chicken: Place each chicken breasts between two pieces of Saran wrap. Pound them until they are flattened about 1/4 inch thick. Cut them into long strips about 1 inch wide. Each breast should produce about 5-6 skewers producing approx. four servings of 4 skewers per person.
Make marinade: Measure the extra virgin olive oil, lemon balsamic, Dijon mustard, oregano, garlic, salt and pepper in a bowl. Whisk until creamy. Set aside ¼ cup. Add the chicken to the remainder and stir until well coated. Cover and marinade for 2-3 hours.
Roast the chicken. Heat oven to 425 degrees. Thread the chicken strips onto bamboo skewers. Layer a roasting pan with foil. Lay the skewers onto the foil. Place the roasting pan in the oven and cook for 15 minutes. Flip the skewers and roast another 5 minutes. (Note, some of the marinade on the chicken may drip to the side and burn due to the sugar in the balsamic. This is why foil is suggested.)
Make Quinoa or Couscous: While chicken is cooking, make 1 cup of quinoa or couscous per directions but cook in chicken broth instead of water. You can also add “Better than Boullion” to the water, which is what we used. When the grain is almost cooked (just a little liquid is left), add 1 cup each of finally chopped tomato and Italian parsley and finish cooking until liquid is all gone.
Serve: Scoop some grain onto a plate. Top with four skewers of chicken. Drizzle with the reserved marinade. Serve with veggies or a salad.
