Grilled chicken breasts can be quite uninspiring, but with the help of a punchy dressing, these kebabs pack a lot of flavor. Don’t be scared by the assertive amount of lemon juice — when brushed on boneless skinless chicken breasts and drizzled over mild raw summer squash, it provides just the right amount of bright acidity to these lemony chicken skewers with squash salad.
Active time: 30 minutes Total time: 1 hour 15 minutes
Ingredients Optional garnishes: Directions Preheat a grill to 400°F (205°C) and coat the grate in oil. Arrange eight wooden skewers in a baking dish and cover with water. Let soak for at least 1 hour; drain. (You can skip this step if you’re using metal skewers.) Meanwhile, using a mandolin or vegetable peeler, cut the summer squash and zucchini into thin ribbons. Transfer to a medium bowl and add the basil, dill and chives. Cover and refrigerate while you grill the chicken. In a small bowl, whisk the lemon zest and juice with honey and garlic. Season with salt and pepper. While whisking constantly, slowly stream in the oil. Season with salt and pepper. Divide the dressing in half and set aside. Season the chicken with salt and pepper, then thread 5–6 pieces onto each skewer. Grill the skewers, turning and basting with half of the lemon dressing, until cooked through, about 10 minutes. Transfer to a plate. Divide the squash salad between four plates and top each with two skewers. Drizzle with the reserved lemon dressing. Garnish with shaved Parmesan cheese and chopped walnuts and sprinkle with flaky sea salt. Serve right away with crusty bread for mopping up the dressing. Serves: 4 | Serving Size: 2 skewers and about 2 cups salad Nutrition (per serving): Calories: 444; Total Fat: 2g; Saturated Fat: 3g; Monounsaturated Fat: 14g; Cholesterol: 110mg; Sodium: 537mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 4g; Protein 47gLemony Chicken Skewers With Squash Salad
Originally published September 2019, updated September 2023
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