Ingredients:
For the Marinade and Chicken:
- 2 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1 lemon (zested and juiced)
- 2 cloves garlic (peeled and minced)
- ¼ cup nonfat Greek yogurt (replaces mayonnaise)
- ¼ tsp salt (reduced from ½ tsp)
- ¼ tsp black pepper
For the Salad:
- 1 English cucumber (trimmed and medium diced)
- 4 peaches (quartered, pitted, and medium diced)
- 1 small package fresh basil (leaves picked off stems and thinly sliced)
- 1 shallot (peeled and minced)
- 1 tbsp extra virgin olive oil (reduced from 2 tbsp)
- 1 tsp maple syrup (replaces honey)
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- ⅛ tsp salt (reduced)
- ⅛ tsp black pepper
- 2 oz crumbled feta cheese (reduced from 4 oz) OR 2 oz ricotta cheese (for an alternative
For Skewers:
- 8-12 wooden skewers (if using, soaked in water)
Instructions:
- If using wooden skewers, soak 8-12 skewers in a shallow dish of water until ready to use.
2. Prepare the fresh produce:
- Wash and dry the lemon, cucumber, peaches, and basil.
3. Make the marinade:
- Zest the lemon into a medium bowl (reserve the lemon for later use).
- Peel and mince the garlic and add it to the bowl with the lemon zest.
- Add ¼ cup nonfat Greek yogurt, ¼ tsp salt, and ¼ tsp black pepper.
- Stir to combine the marinade.
4. Marinate the chicken:
- Pat the chicken breasts dry with paper towels and cut them into bite-sized pieces.
- Add the chicken to the bowl with the marinade and stir to coat.
5. Prepare the skewers:
- Thread the marinated chicken onto the skewers. Alternatively, you can cook the chicken pieces directly on a grill pan without skewers.
6. Cook the chicken:
- Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.
- Once hot, add the skewers and grill, turning occasionally, until the chicken is cooked through, about 8-10 minutes.
- Remove the skewers to a clean plate.
7. Prepare the salad dressing:
- Peel and mince the shallot and place it in another medium bowl.
- Juice the reserved lemon into the bowl with the shallot.
- Add 1 tbsp extra virgin olive oil, 1 tsp maple syrup, 1 tsp Dijon mustard, ½ tsp Italian seasoning, ⅛ tsp salt, and ⅛ tsp black pepper.
- Whisk to combine the dressing.
8. Assemble the salad:
- Trim and medium dice the cucumber and add it to the bowl with the dressing.
- Quarter and dice the peaches and add them to the bowl.
- Thinly slice the basil leaves and add them to the bowl.
- Add 2 oz crumbled feta cheese or ricotta cheese (if using) to the bowl.
- Stir to combine the salad.
9. Serve:
- Divide the salad and chicken skewers between plates or bowls.
- Enjoy your meal!
