Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers
Serves: 4
Ingredients
- 1-1/2 lbs. boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1 can artichoke hearts (14 oz.) drained and halved
- 2 cloves garlic minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh oregano, chopped
- 2 teaspoons lemon zest
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 can artichoke hearts (14 oz.) drained and halved
- 8 to 10 cherry tomatoes
- 8 to 10 slices yellow squash
- 6 to 8 rosemary stems - thick woody stems about 6 to 8 inches long
Directions
- Soak rosemary in cold water for at least 1 hour before cooking.
- Cut boneless chicken breasts into cubes.
- In a large bowl combine next 7 ingredients, add chicken and marinate at least 2 hours or overnight.
- Remove chicken from marinade and heat Oster® Indoor Grill to high.
- Equally divide artichokes, tomatoes, and squash.
- Grill until chicken is done.
