Baked chicken kabobs are quick, easy and great with a spinach salad. This meal takes 30 minutes to prepare and 20 minutes to bake.
2 boneless, skinless chicken breasts cut in chunks
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp dried oregano
zest of 1 lemon
1 clove garlic minced
8 cherry tomatoes
fresh ground salt and pepper to taste
Preheat oven to 400 degrees. Line a cookie sheet with aluminum foil. Mix the ingredients together and let stand 20 minutes at room temperature. Thread 3 pieces, followed by a tomatoe and three more pieces of chicken onto 8 wooden skewers. Keep going until the chicken is gone and place skewers on the lined cookie sheet. Grind salt and pepper over top. Bake for 20 minutes. Broil for a couple minutes to brown if desired.
While the chicken is baking make the spinach salad.
Toast 1/4 c pine nuts in a dry pan and let cool.
Place 2 large handfuls of baby spinach into a bowl.
Crumble 1/4 c feta cheese on top.
Dress with oil and vinegar dressing and top with the pine nuts.
Remove chicken from oven and let cool long enough to handle the skewers. Plate the salad and unskewer the chicken and tomatoes on top. This would also be good served in a warm pita.