Name: Lemon-Dill Chicken Skewers with Quinoa & Minty Snap Pea Mixed Greens
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 tbsp capers; 1.36 kg chicken thighs, boneless skinless; 1 small pkg fresh mint; 3 lemons; ¾ cup plain Greek yogurt; 1 ½ cups quinoa; 2 shallots; 1 ½ (142 g) pkgs spring mix (mixed greens); 1 ½ (227 g) pkgs sugar snap peas; black pepper; Dijon mustard; dill, dried; extra virgin olive oil; garlic powder; pure maple syrup; salt; white wine vinegar

Lemon-Dill Chicken Skewers with Quinoa & Minty Snap Pea Mixed GreensLemon-Dill Chicken Skewers with Quinoa & Minty Snap Pea Mixed Greens — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 tbsp capers

1.36 kg chicken thighs, boneless skinless

1 small pkg fresh mint

3 lemons

¾ cup plain Greek yogurt

1 ½ cups quinoa

2 shallots

1 ½ (142 g) pkgs spring mix (mixed greens)

1 ½ (227 g) pkgs sugar snap peas

black pepper

Dijon mustard

dill, dried

extra virgin olive oil

garlic powder

pure maple syrup

salt

white wine vinegar

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

In a medium saucepan, combine water, quinoa, and salt; bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer until liquid is fully absorbed, about 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Zest and juice half of the lemons into a large bowl. Cut remaining lemons into wedges and set aside for serving.

Mince capers. Add to the bowl with the lemon juice, along with yogurt and spices, then whisk to combine the marinade.

Pat the chicken dry with paper towels and large dice. Add to the bowl with the marinade, stir to coat, and set aside.

Using a clean cutting board, peel and mince shallots. Place in another large bowl along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.

Cut snap peas crosswise into thin pieces. Add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl and set aside.

Preheat a grill pan or regular skillet over medium-high heat.

While the pan heats up, thread chicken onto skewers and place on a plate. (Alternatively, you can cook the chicken pieces directly on the pan without using skewers.)

Once the pan is hot, coat with oil. Working in batches, add skewers and grill, turning occasionally, until chicken is cooked through, 8-10 minutes. Remove to a clean plate.

Just before serving, add mixed greens to the bowl with the dressing and toss to combine the salad.

Divide quinoa, salad, and skewers between plates or bowls. Serve with lemon wedges for squeezing and enjoy!

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