GERD Friendly Ginger-Turmeric Chicken Skewers with Zucchini
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.8(5)
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Learn more →Ingredients
4 servings
For the skewers
- 1.5 lbs boneless, skinless chicken breast, cut into 1.5-inch cubes
- 2 medium zucchini (about 12 oz total), cut into 1-inch rounds
For the marinade
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch during cooking.
- 2
In a large bowl, whisk together the coconut aminos, olive oil, apple cider vinegar, grated ginger, ground turmeric, ground cumin, and salt until combined.
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