Paleo Rosemary-Garlic Chicken Skewers with Roasted Carrots
Total time1 hr 5 min
Prep time20 min
Cook time15 min
4.6(14)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lbs boneless, skinless chicken breast, cut into 1 Ā½-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 Ā¾-inch rounds
- 1 tbsp olive oil
- Ā¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
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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