Sheila’s Bird on a Wire

By CarolineNGa

Ingredients

• 1/4 C lemon juice
• 1 T liquid honey
• 1 T olive oil
• 1 T oregano
• 1 T mint
• 2 t balsamic vinegar
• 2 t minced garlic
• 1/2 t salt
• 1/4 t black pepper
• 16 ounces boneless skinless chicken breasts, cut into chunks

Details

Servings 1
Adapted from caloriecount.about.com

Preparation

Step 1

Combine all marinade ingredients in small bowl. Place chicken in a large, heavy-duty, re-sealable plastic bag. Add marinade and seal the bag tightly. Turn bag several times to coat the chicken with the marinade.

Marinate in the refrigerator for 6 hours – one hour minimum if in a rush.

Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard remaining marinade. Coat grill with cooking spray or brush lightly with oil.

Grill chicken for 8-10 minutes, turning occasionally until no longer pink in the center.

Take care not to overcook chicken, or it will be dry.

Serve hot with Cool as a Cucumber-Dill Sauce (recipe below).

Wonderful with a Greek salad and hummus with warm pita wedges!

Cool as a Cucumber-Dill Sauce

Ingredients:

1 C plain yogurt

1 C diced cucumber

1 T dill

1 t garlic, minced

1/4 t salt

1/4 t pepper

Directions:

Mix well in a small bowl, cover, and refrigerate until dinner!

Nutrition Facts (chicken only):

Serving Size 130.0g



Amount Per Serving
Calories 251
Calories from Fat 97
Total Fat 10.8g
Saturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 101mg
Sodium 138mg
Potassium 300mg
Total Carbohydrates 3.6g
Dietary Fiber 0.3g
Sugars 3.1g
Protein 33.0g