Whisk together olive oil, 1 teaspoon lemon zest, 1/4 cup lemon juice, Italian seasoning, salt, and 1/2 teaspoon pepper in a medium bowl. Add chicken; stir to coat. Cover and refrigerate 2 to 4 hours, stirring occasionally.
Easy dinner idea alert! Marinate chicken breasts in a mixture of olive oil, lemon juice, and Italian seasoning. Then grill and serve over broccoli slaw coated in everyone's favorite salad dressing: ranch! It doesn't get easier than that.
Servings and Ingredients
|¼ c. Gustare Vita olive oil|
|2 tsp. lemon zest, divided|
|¼ c. plus 1 tablespoon fresh lemon juice, divided|
|1 ½ tsp. Hy-Vee Italian seasoning|
|1 tsp. Hy-Vee salt|
|¾ tsp. Hy-Vee ground black pepper, divided|
|1 (18-oz.) pkg. boneless skinless chicken breasts, cut into 1-inch pieces|
|⅔ c. bottled ranch salad dressing, plus additional for serving|
|1 (12-oz.) pkg. Basket & Bushel broccoli slaw|
Things To Grab
- Medium bowl
- Plastic wrap
- Charcoal or gas grill
- 4 (12-inch each) metal skewers
- Meat thermometer
- Large bowl
Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).
Drain chicken; discard marinade. Thread chicken pieces onto 4 (12-inch each) metal skewers. Grill 11 to 13 minutes or until chicken reaches 165 degrees, turning occasionally.
Meanwhile, stir together ranch dressing, remaining 1 teaspoon lemon zest and 1 tablespoon lemon juice, and 1/4 teaspoon pepper in a large bowl. Add broccoli slaw; toss to coat.
Serve kabobs with slaw mixture. Drizzle with additional ranch dressing, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 105mg
- Sodium: 730mg
- Total Carbohydrates: 9g
- Protein: 31g
Hy-Vee Test Kitchen