Zesty Lemon Herb Chicken Skewers with Mediterranean Quinoa Salad

Ingredients

• 1 pounds chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon zest
• 1 cup lemon juice, freshly squeezed
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup red onion, finely chopped
• 1 cup kalamata olives, pitted and sliced
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a bowl, combine olive oil, minced garlic, lemon zest, lemon juice, chopped oregano, salt, and black pepper. Add the chicken cubes and toss to coat. Marinate for at least 15 minutes.
2. 02
   While the chicken marinates, rinse quinoa under cold water. In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
3. 03
   Fluff the cooked quinoa with a fork and let it cool to room temperature.
4. 04
   Thread the marinated chicken onto skewers, leaving space between each piece for even cooking.
5. 05
   Preheat a grill or grill pan over medium-high heat. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 06
   In a large bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, red onion, olives, crumbled feta, and chopped parsley.
7. 07
   In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour the dressing over the quinoa salad and toss to combine.
8. 08
   Serve the chicken skewers hot alongside the Mediterranean quinoa salad.