Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers
1½ lbs. boneless skinless chicken breasts
1/3 cup olive oil
2 cloves garlic minced
2 tbs. fresh dill, chopped
1 tbs. fresh oregano, chopped
2 tsp. lemon zest
1 tsp. sea salt
½ tsp. fresh ground pepper
1 can artichoke hearts (14 oz.) drained and halved
8-10 cherry tomatoes
8-10 slices yellow squash
6-8 rosemary stems — thick woody stems about 6-8 in. long
- Soak rosemary in cold water for at least 1 hr. 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 assemble skewers with chicken and veggies. Grill until chicken is done.
