With Peppers and Cherry tomatoes
Chicken is a valuable source of lean protein, and the red peppers are packed with free-radical damaging antioxidants.
If your local grocery store sells chicken tenders, they're a bit easier to prepare in this dish than full breasts.
Author of this recipe:
- For the skewers
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Basil (chopped)
- 2 tablespoons flat-leaf parsley (chopped)
- 4 small, skinless Chicken breasts (cut into 8 thick strips)
For the skewers: Preheat the grill or barbecue to hot. Whisk together the olive oil, lemon juice, and chopped herbs. Add the chicken, stir well, and leave to marinade for 15 minutes.
Thread the chicken onto the skewers and brush with the excess marinade. Season with salt and pepper.
Grill for 8 - 10 minutes, turning occasionally, until golden all over and cooked through.
For the salad: Toss together the cherry tomatoes, red peppers, and olives in a bowl.
Serve the skewers with the mixed salad on the side.