PCOS Friendly Tomato-Basil Chicken Skewers
Grilled chicken skewers are a summer staple, but this version takes things up a notch with a bright, herby marinade built around fresh Roma tomatoes, fragrant basil, and garlic-infused oil. The result is juicy, charred-edged chicken that smells incredible the moment it hits the grill. Managing blood sugar and inflammation is a real priority with PCOS, and this recipe leans into lean protein and anti-inflammatory ingredients — no refined carbs, no added sugars, just clean, whole-food flavor. The garlic-infused oil does a lot of heavy lifting here, weaving savory depth through both the marinade and the quick-cooked dipping sauce. Speaking of that sauce — simmered Roma tomatoes with basil and a squeeze of lemon — it comes together in under ten minutes and makes the whole plate feel restaurant-worthy. A final rest on the platter keeps every piece tender and lets the juices settle before you dig in. Serve with lemon wedges for a little extra brightness, and don't be surprised when everyone at the table asks for the recipe.
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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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