Greek Lemon Chicken Skewers with Spring Asparagus

Score: 8/10

A highly efficient, healthy, and appealing weeknight grilling recipe. The instruction sequencing is excellent for a home cook. However, the dressing for the relish is unbalanced and overly acidic, and 'stir fry' chicken is impractical for making traditional skewers.

Strengths

Excellent workflow, correctly utilizing the active cooking and resting time of the rice to marinate the chicken and make the relish.
The first step intelligently groups all prep work (washing, chopping, mincing) before active cooking begins.
Food safety is properly addressed by specifying a target internal temperature of 165°F for the chicken.
The total ingredient math perfectly matches the divided amounts in the instructions (e.g., exactly 2 tablespoons of olive oil are accounted for).

Issues

medium / flavor: The relish dressing uses 1 tablespoon of red wine vinegar plus half a lemon's juice (about 1 to 1.5 tablespoons) but only 1 teaspoon of olive oil. This creates a highly acidic and unbalanced ratio that will be overly tart.
low / cookability: The ingredient list calls for 'Chicken breast for stir fry', which is typically cut into thin, irregular strips. This makes it difficult and tedious to thread onto skewers alongside 1-inch bell pepper pieces, and they may cook unevenly. Although a grill basket is offered as an alternative, whole chicken breasts cut into cubes would be much better suited for skewers.

Suggested fixes

Change the chicken ingredient to whole boneless, skinless chicken breasts and add an instruction to cut them into 1-inch cubes for easy skewering.
Increase the total olive oil to 3 or 4 tablespoons, allocating at least 1 to 2 tablespoons to the relish to properly balance the red wine vinegar and lemon juice.
Alternatively, omit the red wine vinegar entirely and just use the remaining lemon juice for the relish to lower the total acid.