If you're going to cut up 1 1/2 pounds of boneless chicken breasts to make chicken kebabs for dinner, you might as well make 2 pounds so you have extra for the next day. Serve the just-grilled kebabs with some couscous and grilled vegetables. Refrigerate leftovers and stuff them inside pita pockets with some romaine lettuce (and a little Caesar, ranch or vinaigrette dressing packed in a separate container) for lunch.
1/4 cup olive oil
4 cloves garlic, finely chopped
1/4 cup finely chopped fresh parsley
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds boneless, skinless chicken breasts, cut into 11/2-inch pieces
Lemon wedges for serving
1. Combine oil, garlic, parsley, salt and pepper in a gallon-size zipper-lock bag. Add chicken, seal bag and shake to coat. Refrigerate until ready to cook, at least 30 minutes and up to 2 hours.
2. Preheat a gas grill on high. Thread the chicken on metal skewers and grill over medium-high heat, covered, turning once, until cooked through, about 10 minutes total. Serve immediately, with lemon wedges on the side. Refrigerate leftovers in an airtight container for up to 2 days.
Makes 4 servings, with leftovers.