I’ve been grilling nonstop since Tracy delivered a new, larger BBQ a few weeks ago. With more room for meat and vegetables, I jumped right in and started cooking the same day. I finally had the chance to make chicken skewers, and today I’m sharing those along with a bright Greek Lentil Salad—an ideal pairing for spring and summer.
These honey-glazed chicken skewers were a major hit with my kids—they each ate two skewers before I made them stop. I love it when they eagerly eat protein. Here are a couple of photos from the day.
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Preparing the skewers is simple: marinate the chicken in a sealed bag for a few hours, thread the pieces onto skewers, and grill. It’s an easy, fun way to serve flavorful chicken.
While the chicken marinates, cook the lentils for the salad. This was my first time making lentils, though I’ve used couscous in this Greek salad before. I chose lentils for the extra protein and fiber. Any common lentil variety should work—just follow the package instructions for cooking.
After the lentils are cooked, combine them with the rest of the salad ingredients and chill. This side is quick to assemble and stores well in the fridge for a few days.
Macros for the lentil salad: 1/2 cup (105 grams) = 7.8 g protein, 11.9 g carbohydrates, 1.3 g fat and 4.5 g fiber.
Enjoy the recipes below and let us know if you try them in the comments. Happy grilling season!
Honey Glazed Chicken Skewers & Greek Lentil Salad
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Ingredients
Chicken Skewers:
- 6 pounds boneless, skinless chicken thighs and legscut into 1-inch cubes (about 3 packages)
- 1/2 cup honey
- 1/2 cup coco aminosor soy sauce
- 1/4 cup pineapple juice
- 2 garlic clovesminced
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
Lentil Salad:
- 3 cups cooked lentils
- 1 medium cucumberfinely chopped
- 1 10 oz. container grape tomatoeschopped
- 1/4 red onionchopped
- 1/2 red bell pepperchopped
- 1/2 yellow bell pepperchopped (or other colors)
- 1 6 oz. container fat-free feta cheese(Trader Joe’s suggested)
- 1/2 can artichoke heartsin water, drained
- 1 tablespoon olive oil
- 1 tablespoon basilfresh or from a tube
- Salt and Pepper
Instructions
Chicken Skewers:
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Place the chicken in a zip-top bag with honey, coco aminos (or soy sauce), pineapple juice, minced garlic, salt and pepper. Seal and refrigerate to marinate for at least 2 hours.
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Reserve a little of the marinade for glazing, or prepare extra if desired.
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Soak wooden skewers in water for 20–30 minutes to prevent burning. Thread marinated chicken onto skewers.
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Brush the grill with oil and cook the skewers about 5–8 minutes per side, until chicken is cooked through.
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During the last few minutes of cooking, brush skewers with reserved glaze for a glossy finish.
Greek Lentil Salad
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Cook lentils according to package directions and let cool slightly.
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In a bowl, combine cooked lentils with cucumber, chopped grape tomatoes, red onion, chopped bell peppers, feta, drained artichoke hearts, olive oil and basil. Season with salt and pepper to taste.
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Refrigerate until chilled. Serve alongside the chicken skewers.
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Enjoy!
Notes
Greek Lentil Salad nutrition (per 1/2 cup / 105 g): Calories 91, Fat 1.3 g, Carbs 11.9 g, Protein 7.8 g.
Nutrition
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