- 1 cup chopped fresh parsley
- 2 tablespoons chopped almonds, toasted
- 2 tablespoons chopped fresh chives
- 2 tablespoons capers, chopped
- 1/2 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon no-salt seasoning
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Skewers:
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
- olive oil cooking spray
- 1/4 teaspoon no-salt seasoning
- 1/8 teaspoon freshly ground black pepper
Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning. Prepare grill to medium-high heat.
To prepare salsa, combine first 12 ingredients; set aside.
To prepare skewers, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat skewers with cooking spray; sprinkle evenly with 1/4 teaspoon no salt seasoning and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.
