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INGREDIENTS
  • 4  boneless skinless chicken breasts
  • 1/2 cup lemon juice about 2 lemons
  • 2  tablespoons  olive oil
  • 2  teaspoons  lemon pepper
  • 1  teaspoon  dried basil
  • 1  teaspoon  dried oregano
  • ¼  teaspoon  salt

INSTRUCTIONS
  • Cut chicken breasts into small, bite sized pieces, about 1 1/2 inches. Place chicken breast pieces in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.
  • Let marinate in the fridge for 30 to 60 minutes.
  • Thread your chicken pieces onto skewers, metal or wooden. If using wooden, be sure to soak them in water during the marinating time so they don't burn on the grill.
  • Preheat an outdoor grill to high heat.
  • Grill your chicken on a well oiled grate, about ten minutes, until the chicken is cooked to an internal temperature of 165 degrees F, flipping every few minutes so that all sides receive grill marks. Serve immediately.

NOTES

OVEN INSTRUCTIONS: Preheat your oven to 450 degrees Fahrenheit. Prepare the recipe as usual. Bake the kabobs on a lightly greased baking sheet for 12-15 minutes, turning half way through, and then broil on high for 3-4 minutes to brown the edges.

STOVETOP INSTRUCTIONS: Preheat a skillet or cast iron grill pan to high heat. Pan grill the kabobs in high heat for about 10 minutes, until the meat is cooked through, rotating every few minutes. Be careful not to crowd the pan.

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INGREDIENTS
  • 4 boneless skinless chicken breasts
  • 1 lemon juiced (1/4 cup)
  • 1 tablespoon extra virgin olive oil
  • 3 teaspoons lemon pepper
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon salt​

INSTRUCTIONS
  • Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish.
  • Lay chicken breasts out into baking dish. Drizzle with lemon juice and rub with olive oil.
  • In a small bowl, whisk together lemon pepper, basil, oregano, and salt. Season chicken with mixture, coating all sides.
  • Bake in the preheated oven for 30 minutes, until chicken reaches an internal temperature of 165 degrees F.
  • Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).
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Ingredients
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 2 cloves garlic, chopped
  • 1 lemon, juice and zest
  • 1 tablespoon yogurt
  • 1/4 cup olive oil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
Directions
  1. Marinate the chicken in the mixture of the remaining ingredients in the fridge for 30 minutes to overnight.
  2. Grill the chicken over medium-high heat until cooked, about 2-4 minutes per side.
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Ingredients
  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce

Directions 
  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Recipes

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