Nickel Allergy Friendly Tomato-Basil Chicken Skewers

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Tomato-Basil Chicken Skewers

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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
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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2 medium roma tomatoes (about 5 oz total), finely diced
¼ cup fresh basil leaves, thinly sliced, divided
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp fresh lemon juice
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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