Rosemary-Skewered Artichoke Chicken Recipe

Name: Rosemary-Skewered Artichoke Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 2 tablespoons snipped fresh dill; 1 tablespoon minced fresh oregano; 2 teaspoons grated lemon peel; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes; 6 fresh rosemary stems (18 inches); 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved; 2 medium yellow summer squash, cut into 1-inch slices; 6 cherry tomatoes

Servings: persons

1/3 cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 fresh rosemary stems (18 inches)
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
2 medium yellow summer squash, cut into 1-inch slices
6 cherry tomatoes

1
In a large resealable plastic bag, combine the oil, dill, oregano, lemon peel, garlic, salt and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
2
Using a vegetable peeler, peel bark from the bottom half of each rosemary stem and make a point at each end; soak in water until ready to use.
3
Drain and discard marinade. On soaked rosemary stems, alternately thread the chicken, artichokes, squash and tomatoes. Position the leaf parts of the rosemary stems so they are outside of the grill cover.
4
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup olive oil, 2 tablespoons snipped fresh dill, 1 tablespoon minced fresh oregano, 2 teaspoons grated lemon peel, and more.

Yes, Rosemary-Skewered Artichoke Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rosemary-Skewered Artichoke Chicken

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