Herb Butter Chicken Skewers
- Low Carb/Paleo
Why we love it:
- 3 Tablespoons Unsalted Butter (softened)
- 1 Lemon (zest and juice)
- 1⁄2 bunch Fresh Parsley
- Rosemary (fresh, 2 sprigs)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Black Pepper
- 11⁄4 pounds Chicken Breast (boneless, skinless)
- 2 teaspoons Extra Virgin Olive Oil (divided)
- 1 cup Quinoa
- 2 cups Water
- 4 cups Mixed Vegetables (we used: 1 zucchini, 1 bell pepper, 1 cup brussels)
If you have time to let the butter come to room temperature, do that. Otherwise, microwave it in short bursts so that it becomes soft but doesn't melt.
In a small bowl, stir together the lemon zest and juice, ½ bunch chopped fresh parsley, 2 sprigs chopped fresh rosemary, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
Slice the chicken into bite-sized chunks and place in a bowl. Pour about 1 teaspoon olive oil over chicken and sprinkle in 1 Tablespoon of the herb/lemon/salt mixture (reserving the rest). Let marinate for 10 minutes and up to 24 hours in the fridge!
With a fork, mash the butter into the remaining herb/lemon/salt mixture until it's all incorporated. Set aside.
Thread the marinated chicken onto wooden or metal skewers.
Meanwhile, combine the quinoa, water, and teaspoon of salt in a pot and bring to a boil. Stir and reduce to a simmer. Let it steam for about 17 minutes, stirring occasionally to fluff. When the water has evaporated and the quinoa has opened up, turn off the heat and cover the pot. Let sit for 5 minutes then fluff with a fork. You can season it with butter or oil, but the chicken butter will also drip onto it for this dish.
4. VEGGIE MEDLEY
While the chicken starts cooking, chop or slice your veggie mixture. We’ve used brussels, zucchini, and bell pepper. Slice into 1 - 2” pieces and heat a sauté pan over medium heat. Drizzle in 1 teaspoon olive oil and a hefty pinch of salt (½ teaspoon or so). Cook, stirring occasionally, until they’re cooked through but brightly colored - that’s around 15 minutes or so. You can remove any that finish cooking quickly if you’d like to time them out. Dollop with about 1/3 of the herb butter.
Heat an outdoor grill or stovetop grill pan and cook the skewers, turning every 3 - 5 minutes, until the chicken is cooked through and golden brown on all sides. As soon as it’s done, turn off the heat and generously dollop the rest of the herb butter across the skewers and let it melt in.
Plate a scoop of quinoa and top with skewers and veggie medley. From the cooking pans, scrape any extra melted herb button over the top.