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Recipes

3 Sanderson Farms Boneless, Skinless Chicken Breast Fillets, cut into 2-inch X 1-inch cubes
1 teaspoon freshly grated lemon zest
4 teaspoons freshly squeezed lemon juice
2 tablespoons freshly chopped Italian leaf parsley
½ teaspoon ground black pepper
2 teaspoons salt, divided
6 tablespoons olive oil
4 garlic cloves
1 yellow onion, cut into 1 ½-inch X 1 ½-inch cubes
2 red bell peppers, cut into 1 ½-inch X 1 ½-inch cubes
Olive oil for drizzling on chicken

In a small bowl, mix lemon zest, lemon juice, parsley, black pepper, 1 teaspoon salt and olive oil.
Place garlic on cutting board. Sprinkle 1 teaspoon salt over garlic, chop together finely and mash with side of knife to create a paste.
Add garlic-salt mixture to bowl with lemon zest mixture and mix.
Place chicken cubes and lemon zest mixture in a resealable plastic bag. Coat chicken well with marinade. Seal bag and refrigerate 2 hours.
Preheat oven to 350°F. Soak wooden skewers in water for 30 minutes. Soak onions in water 15 minutes. Drain.
Skewer 5 chicken cubes per skewer starting with chicken, alternating with two onion cubes, chicken, a red bell pepper cube and ending with a chicken cube.
Heat grill or grill pan to medium high heat. Grill chicken 2 minutes per side to create brown grill marks on chicken.
Place grilled chicken skewers on a small baking pan lined with aluminum foil.
Drizzle lemon chick-kabobs with olive oil. Bake in preheated 350°F oven 15 minutes or until chicken is to an internal temperature of 165°F.

Prep Time: 2 hours

Cook Time: 25 minutes

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Lemon Chick-Kabobs