Fructose Free Feta-Olive Chicken Kebabs
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Learn more →Ingredients
4 servings
For the marinade
- ¼ cup olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For the kebabs
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 cup pitted kalamata olives
- 1 medium red onion, cut into 1-inch wedges
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For serving
- 4 oz feta cheese, crumbled
- 2 tbsp fresh parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a medium bowl, whisk together the olive oil, lemon juice, garlic, dried oregano, red pepper flakes, salt, and black pepper until combined.
- 2
Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
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