Lemon and Herb Marinated Grilled Chicken

1/2 cup olive oil
1/4 cup white vinegar
1/4 cup freshly squeezed juice from about 3 lemons
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh mint
2 teaspoons dried oregano
2 medium cloves minced garlic (about 2 teaspoons)
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
To make marinade, whisk together oil, vinegar, lemon juice, parsley, basil, mint, oregano, and garlic. Season to taste with salt and pepper.
Place chicken in large resealable plastic bag. Pour in marinade, seal, and toss to combine. Place in refrigerator and allow to marinate for at least overnight, up to 3 days.
If using wooden skewers, soak in water for at least 3o minutes.
When ready to cook, thread chicken onto skewers, dividing meat equally between each skewer.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over coal grate. Alternatively, set all the burners of a gas grill to medium-high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil grilling grate. Grill skewers until chicken is browned on all sides and cooked through, 2 to 3 minutes per side.
Nutrition Facts(per serving)
879 Calories
69g Fat
7g Carbs
44g Protein

Steamed Asparagus 1 1/2 lbs. for four servings gives servings of 8 or 9 spears eat. Sprinkle on 1 Tab. toasted sliced almonds, if desired

Baked Sweet Potato with 1 pat butter, sprinkle of cinnamon.

Meal Total:

Healthy Eating