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!!