Oral Allergy Syndrome Friendly Rosemary-Garlic Chicken Skewers with Roasted Carrots

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Rosemary-Garlic Chicken Skewers with Roasted Carrots

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Ingredients

4 servings

For the chicken

1 ½ lbs boneless, skinless chicken breast, cut into 1 ½-inch cubes
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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 note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

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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