Green beens and Lemon-Herb chicken skewers

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Grilling chicken with herbs, garlic, and lemon is a classic combo. Antioxidants are abundant in all three. Quinoa and green beans provide a well-balanced dinner with enough fibre and protein to keep you satiated on hot summer days.

Checklist of Ingredients

1 tablespoon vinegar (white)
14 cup fresh lemon juice 1 tbsp grated lemon zest
14 cup chopped fresh herbs (such as parsley, thyme, and oregano), plus additional fresh herbs for garnish 3 garlic cloves, smashed
5 tablespoons extra virgin olive oil
12 tablespoons salt (kosher)
a quarter teaspoon of black pepper
1 pound boneless, skinless chicken breasts, cubed
1 pound trimmed fresh green beans
2 cups quinoa (cooked)

Directions

Step 1:

In a large mixing bowl, combine the vinegar, lemon zest, lemon juice, garlic, herbs, 4 tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper. In a small bowl, set aside 2 tablespoons of the marinade (avoiding large pieces of garlic). Stir the chicken into the big dish, cover with plastic wrap, and marinate for up to 30 minutes in the refrigerator.

Step 2 :

Meanwhile, in a shallow dish, soak 4 (12-inch) wooden skewers in water for 30 minutes at room temperature.

Step 3 :

Preheat the grill to a medium temperature (350°F to 400°F).Thread the chicken onto skewers after removing it from the marinade (5 to 6 pieces per skewer). In a large mixing bowl, combine green beans, remaining tablespoon oil, remaining 12 teaspoon salt, and remaining 14 teaspoon pepper.

Step 4:

Skewers and green beans should be placed on grates that haven't been greased (place green beans perpendicular to grates or use a grill basket).Grill, covered, for 8 minutes or until a thermometer inserted in the thickest area of a chicken piece registers 165°F, 10 to 12 minutes. Drizzle the reserved marinade over the quinoa and top with more herbs.

Nutrition Facts

Per Serving: 442 calories; fat 22g; cholesterol 83mg; sodium 488mg; carbohydrates 30g; dietary fiber 6g; Protein 32g; sugars 5g; saturated fat 3g.