Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Romaine

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Romaine

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
2 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
3 tbsp coconut aminos
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1 tbsp apple cider vinegar
2 tbsp olive oil
½ tsp salt

For the dressing

1 tbsp coconut aminos
1 tbsp olive oil
1 tsp apple cider vinegar
½ tsp fresh ginger, peeled and finely grated
¼ tsp ground turmeric
¼ tsp salt

For serving

1 large head romaine lettuce, leaves separated and torn into large pieces
2 tbsp fresh cilantro leaves (optional)

Instructions

1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
2
In a medium bowl, whisk together the 2 tbsp grated ginger, 1 tsp turmeric, 3 tbsp coconut aminos, 1 tbsp apple cider vinegar, 2 tbsp olive oil, and 1/2 tsp salt until combined. Add the chicken pieces and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.

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