Mold Detox 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
- 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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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