Garlic & Herb Chicken Skewers
Thank you to our friends at Oolie for sponsoring the creation of this recipe!!
These garlic & herb chicken skewers are the perfect easy meal prep protein! They’re made with a dairy free dip, for the perfect flavor!
Why you’ll love this recipe…
I don’t know when the internet started to get obsessed with putting dairy in everything, but I’m a little over it! Where does it leave those of us who can’t have dairy but still have protein goals?
That’s where this dip from Oolie comes in! Oolie makes dairy-free dips & yogurt with pasturized eggs for a protein boost! They’re perfect for enjoying by themselves or using as a main ingredient in a dish, like these garlic & herb chicken skewers. Here’s why you’ll love it…
- Less than 5 ingredients! You only need chicken, oil, vinegar, and the dip!! No excessive chopping or prep.
- Protein-packed. Both the chicken and the garlic & herb dip are rich in protein for a filling main dish. Just pair it with a side like rice, a salad, a wrap, etc.
How to make garlic & herb chicken skewers
Step one. Soak 4-5 bamboo skewers in water to prevent burning. Set aside.
Step two. Whisk the Oolie garlic and herb dip with balsamic vinegar and olive oil. Add the cubed chicken and allow to marinate.
Step three. Preheat the oven to 375 F and line a baking sheet with parchment paper. Remove the skewers from the water and the chicken from the fridge. Skewer the chicken pieces onto the bamboo skewers and place them on the baking sheet. Bake through.
Step four. Serve with a side and extra dip.
Garlic & Herb Chicken Skewers
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Ingredients
- ¼ cup Oolie garlic and herb dip, plus extra for serving
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 lb chicken breast
- Optional- flaky salt to top it all off!
Instructions
- Soak 4-5 bamboo skewers in water to prevent burning. Set aside.
- Whisk the Oolie garlic and herb dip with balsamic vinegar and olive oil. Set aside.
- Flatten the chicken into an even layer with a meat tenderizer and then slice into bite-sized cubes.
- Add the cubed chicken breast to the marinade and stir to fully coat. Set in the fridge for 30 minutes to marinate.
- Preheat the oven to 375 F and line a baking sheet with parchment paper. Remove the skewers from the water and the chicken from the fridge. Skewer the chicken pieces onto the bamboo skewers and place them on the baking sheet.
- Bake in the preheated oven for about 25 minutes, flipping halfway, until chicken is 165 F.
- Remove from the oven and allow to cool before topping with salt and serving with any sides of your choice! I recommend pairing the skewers with rice, veggies, and more Oolie garlic and herb dip on the side!!
