Chicken Kebabs With Tomato Salad
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tablespoons olive oil
- kosher salt and black pepper
- 4 ears corn, husks removed
- 1 pint grape tomatoes, halved
- 4 scallions, chopped
- 1 teaspoon grated orange zest
- 8 6-inch skewers, soaked in water
Directions
- Heat grill to medium-high.
- In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
- Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
- In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Serve the tomato salad with the chicken and corn.
Nutritional Information
- Per Serving
- Calories 340Calories From Fat 106
- Protein 38g
- Carbohydrate 22g
- Sugar 5g
- Fiber 4g
- Fat 12g
- Sat Fat 2g
- Sodium 701mg
- Cholesterol 94mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Buy firm, heavy corn with bright-green, snug, intact husks. Corn loses flavor once it’s shucked.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
