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: ⅓ cup olive oil; 2 tablespoons snipped fresh dill; 1 tablespoon minced fresh oregano; 2 teaspoons grated lemon zest; 2 garlic cloves, minced; ½ teaspoon salt; ¼ teaspoon pepper; 1 12 lbs boneless skinless chicken breasts, cut into 1-inch cubes; 6 sprigs fresh rosemary (18 inches long); 1 (14 ounce) canwater pack artichoke hearts, rinsed, drained, and halved; 2 medium crookneck yellow squash, cut into 1-inch thick slices; 6 cherry tomatoes

Servings: persons

⅓ cup olive oil
2 tablespoons snipped fresh dill
1 tablespoon minced fresh oregano
2 teaspoons grated lemon zest
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
1 12 lbs boneless skinless chicken breasts, cut into 1-inch cubes
6 sprigs fresh rosemary (18 inches long)
1 (14 ounce) canwater pack artichoke hearts, rinsed, drained, and halved
2 medium crookneck yellow squash, cut into 1-inch thick slices
6 cherry tomatoes

1
Prepare marinade by combining all marinade ingredients in a gallon-size resealable bag.
2
Add chicken; marinate for at least 2 hours.
3
Prepare grill as needed for medium heat.
4
Scrape leaves away from bottom half of each rosemary twig and sharpen ends into points with a small, sharp knife.
5
Soak in water until ready to use.
6
Drain chicken and discard marinade.
7
On soaked skewers, alternately thread chicken, artichoke hearts, squash, and cherry tomatoes.
8
Place on grill rack positioned so that leafy ends will be outside the lid.
9
Grill, covered, for 10-15 minutes or until chicken is cooked through and veggies are tender.

340

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: ⅓ cup olive oil, 2 tablespoons snipped fresh dill, 1 tablespoon minced fresh oregano, 2 teaspoons grated lemon zest, 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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