Eosinophilic Esophagitis Friendly Tomato-Basil Chicken Skewers
Grilled chicken skewers are a summer staple, but finding a version that works around the long list of trigger foods tied to eosinophilic esophagitis can feel like a real puzzle. This recipe keeps things clean and straightforward — boneless chicken breast, fresh Roma tomatoes, fragrant basil, lemon juice, and garlic-infused oil do all the heavy lifting without leaning on any of the common culprits like dairy, eggs, wheat, soy, or nuts. The garlic-infused oil is a smart move here, delivering that deep savory backbone without introducing whole garlic, which some people with EoE find problematic. Marinating the chicken in the tomato-basil mixture before grilling means every bite is juicy and packed with flavor right down to the center. The warm dipping sauce — made from the same bright, simple ingredients — pulls the whole plate together and makes it feel genuinely special rather than like a compromise. A squeeze of lemon at the end lifts everything and keeps the dish feeling fresh and vibrant. Whether you're cooking for yourself or feeding a table of people with different dietary needs, this one is easy enough to pull off on a weeknight and impressive enough to serve to guests.
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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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