GERD Friendly Basil-Parsley Chicken Skewers with Carrot
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(22)
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
- 3 medium carrots, peeled and cut into ½-inch rounds
For the marinade
- 1 cup fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- ¾ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't char during cooking.
- 2
Combine the basil, parsley, olive oil, apple cider vinegar, oregano, and salt in a blender or food processor and blend until a smooth, bright-green paste forms, scraping down the sides once.
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