Breastfeeding Friendly Tomato-Basil Chicken Skewers
Fresh herbs, bright tomatoes, and juicy grilled chicken come together in a way that feels like a proper restaurant meal without any of the fuss. The marinade does the heavy lifting here — garlic-infused oil, diced Roma tomatoes, lemon juice, and fresh basil soak into the chicken and build layers of flavor before it ever hits the grill. Cooking for two right now means thinking carefully about what goes into your body, and this recipe keeps things clean and straightforward with whole, recognizable ingredients from start to finish. The homemade tomato-basil dipping sauce is a standout on its own — cooked down until thick and fragrant, then finished with fresh basil and a squeeze of lemon for brightness. Grilling the chicken to a safe internal temperature of 165°F means you can serve these with total confidence, which matters when you're feeding yourself and someone else at the same time. A quick three-minute rest before serving keeps every bite tender and juicy. Squeeze a lemon wedge over the top and dinner is genuinely done.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 3 tbsp garlic-infused oil, divided
- 2 medium roma tomatoes (about 5 oz total), finely diced
- ¼ cup fresh basil leaves, thinly sliced, divided
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For the dipping sauce
- 2 medium roma tomatoes (about 5 oz total), roughly chopped
- 1 tbsp garlic-infused oil
- 2 tbsp fresh basil leaves, thinly sliced
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- 1 pinch red pepper flakes (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes so they don't char on the grill.
- 2
In a medium bowl, whisk together 2 tablespoons of the garlic-infused oil, the finely diced Roma tomatoes (for the marinade), 3 tablespoons of the sliced basil, 1 tablespoon lemon juice, dried oregano, salt, and black pepper. Add the chicken cubes and toss to coat evenly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.
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