Candida Diet Friendly Tomato-Basil Chicken Skewers
Grilled chicken skewers are a summer staple, but finding a version that works within the strict boundaries of a candida-conscious eating plan can feel like a puzzle. This recipe solves it beautifully — every ingredient is clean and straightforward, leaning on garlic-infused oil, fresh Roma tomatoes, bright lemon juice, and fragrant basil instead of any sugary marinades, vinegars, or processed condiments that could sneak in unwanted ingredients. The chicken marinates in that herby, garlicky mixture before hitting a hot grill, where it develops a lightly charred exterior while staying juicy inside. While the skewers cook, a quick stovetop tomato-basil sauce comes together in minutes, giving you something rich and savory to dip into without any of the additives you'd find in a jarred alternative. The whole spread feels festive and satisfying — the kind of meal that genuinely doesn't taste like it's working around any restrictions at all. A squeeze of fresh lemon at the end ties everything together and keeps the flavors lively. Whether you're feeding a crowd or meal-prepping for the week, these skewers deliver serious flavor with total ingredient confidence.
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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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