Anti Inflammatory Basil-Parsley Chicken Skewers with Roasted Potato
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken breast, cut into 1.5-inch cubes
For the skewers
- 1 lb baby potatoes, halved
For the herb 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 the potatoes
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the baby potato halves in a medium saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Cook until just barely tender when pierced with a knife but not fully cooked through, about 8 minutes. Drain and let cool slightly.
- 2
While the potatoes cook, combine the basil, parsley, 3 tbsp olive oil, apple cider vinegar, dried oregano, and 3/4 tsp salt in a blender or food processor. Blend until a smooth, bright green herb paste forms, scraping down the sides as needed.
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