Low Fiber Rosemary-Garlic Chicken Skewers with Roasted Carrots
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lbs boneless, skinless chicken breast, cut into 1 ½-inch cubes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp salt
- 1 tbsp apple cider vinegar
For the skewers
- 3 medium carrots, peeled and cut into ¾-inch rounds
Ingredient noteLow Residue diets limit fibrous vegetables, but the carrot here is peeled and cooked until soft, and the amount per serving stays moderate, so it is likely Low Residue. If you prefer to always avoid carrot, please tap it and change its rating to Red.
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Ingredient noteLow residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 1/2 teaspoons per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch during cooking.
- 2
In a large bowl, whisk together 3 tbsp olive oil, the minced garlic, rosemary, thyme, 1 tsp salt, and apple cider vinegar until combined. Add the chicken cubes 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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