Eosinophilic Esophagitis Friendly Easy Baked Garlic Herb Skewers
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Learn more →Ingredients
8 servings
- 16 wooden or metal skewers (if wooden, soaked in water for 15 minutes)
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into ½-inch rounds
- 1 medium red onion, cut into 1-inch pieces
For the garlic herb butter
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant and just softened, about 1 minute — watch closely so it does not brown. Remove from heat and stir in the parsley, thyme, rosemary, olive oil, salt, black pepper, and red pepper flakes, if using.
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