Lemon Pepper Chicken Skewers with Spinach and Pea Salad

These Lemon Pepper Chicken Skewers are bright, flavorful, and perfect for a fresh, no-fuss dinner. Tender chicken thighs are marinated in a zesty lemon pepper dressing, then roasted and broiled until golden and crisp. Paired with a simple spinach and pea salad tossed in the same vibrant dressing, this meal is light yet satisfying—ideal for warm-weather dinners or easy meal prep. No grill required, just a sheet pan and your oven. This recipe is part of my April 2025 Budget Grocery Series where I turn a grocery haul into your dinners for the week. Watch the full recipe video here.

Lemon Pepper Chicken Skewers with Spinach and Pea Salad Ingredients

Chicken Thighs: These tender, juicy cuts are perfect for skewers—they hold up well in the oven and soak up the zesty marinade beautifully. They’re less likely to dry out than chicken breast, making them a budget-friendly and flavorful protein choice.

Lemon Pepper Dressing: This dressing doubles as a marinade and salad topper, made with fresh lemon juice, zest, garlic, oregano, and olive oil. It delivers bold, citrusy flavor with a peppery kick that ties the whole dish together. Its versatility keeps prep simple while adding brightness to both components.

Lemon: Love a good citrus kick, lemon is so versatile for cooking. It’s perfect for adding to marinades and dressings. The zest is what will give the strongest lemon flavor whereas the juice is good for that tanginess, but won’t give the same flavor as the zest. We use both in this recipe, making it low waste! Pro tip: zest your lemon first, then slice in half to juice it, it’s very hard to zest a juiced lemon.

Peas: Peas are a fun way to add texture to your salads and mix up the usual greens. A bag of frozen peas is a great thing to have as a freezer staple. If you’re using in a salad, like we are here, it’s best to thaw beforehand, but if you’re prepping ahead, you can add them frozen and they’ll defrost as it sits in the fridge.

Lemon Pepper Chicken Skewers with Spinach and Pea Salad

Recipe by Jenn Lueke

4.5 from 15 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

30

minutes

These Lemon Pepper Chicken Skewers are bright, flavorful, and perfect for a fresh, no-fuss dinner. Tender chicken thighs are marinated in a zesty lemon pepper dressing, then roasted and broiled until golden and crisp. Paired with a simple spinach and pea salad tossed in the same vibrant dressing, this meal is light yet satisfying—ideal for warm-weather dinners or easy meal prep. No grill required, just a sheet pan and your oven. This recipe is part of my April 2025 Budget Grocery Series where I turn a grocery haul into your dinners for the week.

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Ingredients

• For the Lemon Pepper Dressing

• 1/3 cup water

• 1/4 cup olive oil

• juice of 1 lemon

• zest of 1 lemon

• 3 garlic cloves, grated

• 2 teaspoons dried oregano

• 1 1/2 teaspoons ground black pepper

• 1 1/2 teaspoons kosher salt, additional to taste

• For the Lemon Pepper Chicken

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• 1/3 cup Lemon Pepper Dressing

• For the Spinach and Pea Salad

• 4 ounces baby spinach (about 3 cups)

• 2 cups frozen peas, thawed

• 4 green onions, thinly sliced

• 1/3 cup Lemon Pepper Dressing

Directions

• Preheat oven to 425F and line a large sheet pan with parchment paper.
• Make the dressing: Whisk or shake all ingredients – water, olive oil, lemon juice, lemon zest, garlic, oregano, ground black pepper, and salt – in a small bowl or jar vigorously to combine and set aside.
• Add the chicken pieces to a large bowl. Pour in half of the dressing (about 1/3 cup) and mix to coat the chicken. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to marinate.
• Meanwhile, make the salad: Add the spinach, peas, and green onions to a large bowl. Add the remaining half (about ⅓ cup) of the dressing and toss gently to coat. Cover and chill until serving.
• When the chicken is done marinating, fill eight 8-inch metal skewers with chicken pieces, about 4 to 6 pieces per skewer depending on the size (see notes if you do not have skewers). Bake, flipping halfway through, until light browned on the outside, 20 to 22 minutes. Turn the broiler to high and broil for an additional 5 to 7 minutes to get crispy outsides.
• Divide the salad between 4 plates and place 2 skewers on each.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days. Freeze chicken for up to 3 months. 
• Skewers: If you don’t have skewers, you can bake the chicken directly on the sheet pan for the same amount of time. Or throw them on the grill for 8 to 10 minutes per side, depending on the heat of your grill.
• Reheating: Microwave on a plate or dish with a moist paper towel over top until warm, about 2 minutes. Or, wrap in foil and heat in the oven at 350F until warm, about 15 minutes. The salad is served chilled.
• Vegetarian: Swap the chicken thighs for two 14-ounce blocks of tofu cut into 1-inch cubes. Season the same as the chicken and roast on 400F until lightly crisp, 15 to 20 minutes. Or, swap for two 15-ounce cans of chickpeas, drained and rinsed, seasoned with the zest of ½ a lemon, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ¾ teaspoon ground black pepper, and ¾ teaspoon kosher salt. Roast at 400F until crispy, about 15 minutes. Serve over top the Spinach and Pea Salad.
• Salad: The spinach and pea salad uses simple ingredients; use it as a base to build on more veggies or add-ins like shaved carrots, cucumber, diced red onion, chopped asparagus, or chopped nuts.
• Rice: Pair with a grain like quinoa or white or brown rice for a low-cost, filling addition.

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