Lemon Dill Chicken and Potato Skewers
These skewers are the perfect balance of tangy and savory. The chicken is marinated in lemon juice and dill, while the fingerling potatoes and asparagus are roasted with lemon zest and extra virgin olive oil. A simple corn starch and canola oil coating creates a crispy texture to the chicken.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 lb fingerling potatoes, halved
- 1 lb asparagus, trimmed
- 1/4 cup lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp canola oil
- 2 tbsp corn starch
- 1 tsp salt
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- skewers
steps
- 1.
Preheat oven to 375°F.
- 2.
In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, dill, lemon zest, black pepper, and white pepper.
- 3.
In a separate bowl, toss potatoes and asparagus with 2 tbsp of the lemon juice mixture.
- 4.
On skewers, alternate chicken, potatoes, and asparagus.
- 5.
In another bowl, mix together corn starch and canola oil until smooth.
- 6.
Gently coat chicken cubes with corn starch mixture.
- 7.
Place skewers on a baking sheet and bake for 25-30 minutes, until chicken is cooked through.
- 8.
Serve hot with remaining lemon juice mixture drizzled on top.
