chicken speidini skewers
These are perfect for meal prep, delish, and SO macro friendly! These pair amazing with salads, pasta, on a sandwich, you name it. Light and lemony flavor with a protein packed punch. Recipe serves 4!
Macros: 5g f / 10g c / 46g p per serving!
Ingredients:
2 tsp dried rosemary
1 tbsp italian seasoning
1 tbsp garlic powder
1 tsp black pepper
1 tsp sea salt
½ cup Panko Breadcrumbs
4 tablespoon reduced fat grated parmesan
1 lb chicken breast, cubed
2 fresh lemons, juiced and zested
Wooden skewers
1 tsp olive oil
¼ cup fat free half and half
Fresh parsley for topping
Directions:
Cut the chicken into bite sized pieces and add to gallon zip top bag
In a bowl, whisk together the half and half, one of the lemons, juiced (save for zesting), garlic powder, pepper, salt, Italian seasoning and rosemary.
Pour the marinade in with the chicken in the bag and put into the refrigerator for 30 minutes or up to 24 hours.
When you’re ready to grill (you can also cook in an oven or air fryer but the grill is the best!), remove the chicken from the bag, and place on a plate.
In a small shallow bowl, mix together the bread crumbs and parm cheese.
Dip each piece of chicken into the breadcrumbs to lightly coat, and then add onto the skewers until all of your chicken is used.
Wait about 15 minutes to give the breading time to stick, and then grill until all chicken is cooked through (about 4 minutes on each side depending on how your grill is).
Serve the chicken skewers over a bed of arugula (or pair with pasta, rice, veggies, etc), and squeeze lemon juice from your second lemon on top. Top with the zested lemon bits, more parm, and parsley. Enjoy!
