Low Fiber Basil-Parsley Chicken Skewers with Carrot
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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
Ingredient noteLow Residue diets limit fibrous vegetables, but the carrot here is peeled and cooked until soft, and the amount per serving stays moderate, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
For the marinade
- 1 cup fresh basil leaves, packed
- ½ cup fresh flat-leaf parsley leaves, packed
Ingredient noteLow Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 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)Ingredient note
Low Residue diets limit raw leafy herbs, but the chopped parsley here works out to a small amount per serving, with almost no fiber, so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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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