Low Fiber Cilantro-Lime Chicken Skewers
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- ¼ cup fresh lime juice (from about 3 limes)
Ingredient noteLow residue diets limit the fiber in fruit. Juice has almost none of it and this recipe uses only about 1 tablespoon of lime juice per serving, so a pulp-free juice here is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 3 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
Ingredient noteLow residue diets limit fibrous roots and whole spices. Only about 1/4 teaspoon of finely grated fresh ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ½ cup fresh cilantro, roughly chopped
- 1 tsp fine sea salt
For serving
- 1 lime, cut into wedges (optional)
Can be omittedlime
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the lime juice, coconut aminos, olive oil, garlic, ginger, turmeric, cilantro, and salt until combined.
- 2
Reserve 2 tablespoons of the marinade in a small bowl and set aside for glazing. Add the chicken pieces to the remaining marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
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