Chicken Skewers with Fennel & Arugula Salad - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Chicken Skewers with Fennel & Arugula Salad

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Serves 4


2 tbls Finely grated lemon zest

1/3 cup Lemon juice

¼ cup Olive oil

1 tbls Honey

2 cloves Garlic, diced

1 cup Flat leaf parsley, chopped

½ cup Dill sprigs, chopped

2 lb Boneless, skinless chicken breast, cubed 1”

1 lb Fennel bulb, thinly sliced

4 cups Arugula

1/3 cup Mint leaves

1/3 cup Basil, sliced


In a small bowl mix together the lemon zest and juice, honey, salt and pepper. Pour half of the mixture into  another bowl, then add parsley and dill to one half, and garlic to the other half.


Thread the chicken onto skewers and brush with the garlic and lemon mixture. Sprinkle with salt and pepper. 


Heat a cast iron skillet over medium heat. Cook the skewers in batches, for 3 to 4 minutes a side or until cooked through. Brush occasionally with the garlic and lemon mixture as you are cooking the skewers.


Place the fennel, arugula, mint, and basil in a bowl and mix to combine. Divide the salad between 4 serving plates and top with the skewers. Spoon the herb mixture over the top and serve.


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