In The Kitchen

Zest

Is Served!

Lara Tumer lives in Cornelius with her toddler twins, husband, and two Labradors. In addition to cooking and recipe development, she loves traveling, running, event planning, and a nice glass of red wine.

Herby Lemon Chicken Skewers & Grilled Parmesan Breadcrumb Covered Asparagus

Summer meals are all about the grill and my secret weapon is an easy and flavorful marinade that can be thrown together in minutes. This no frills, healthy, and tasty meal is one of my favorites. Tangy and herby lemon skewers served alongside parmesan breadcrumb covered grilled asparagus. I love to serve this up alongside some brown rice, or, for a more indulgent meal, some parmesan risotto.

Ingredients:

For the Chicken 1 pound chicken breasts 1/4 cup olive oil 1 tablespoon white balsamic vinegar Juice from 1 lemon 1 Packet of Italian dressing mix 1 tablespoon Italian seasoning or Herbs de Provence

For the Asparagus 1 bunch asparagus 1 tablespoon olive oil 1 tablespoon grated parmesan cheese 1 tablespoon Italian breadcrumbs

Instructions:

1. Mix together olive oil, vinegar, lemon juice, dressing mix and seasoning.

2. Cut chicken into 1-inch cubes and cover with marinade.

3. Refrigerate for at least 30 minutes or up to 24 hours.

4. Skewer the chicken and preheat the grill to medium high heat.

5. Cook for 9-11 minutes, occasionally turning the chicken skewers for even cooking.

6. Cover asparagus with olive oil and salt and pepper to taste. With about four minutes of cooking left on the chicken, add asparagus to the grill and cook for 3-4 minutes for crunchy asparagus or 5-7 minutes for softer asparagus.

7. Remove chicken and asparagus from the grill.

8. Mix parmesan and breadcrumbs and sprinkle on top of cooked asparagus.