Caprese Chicken Skewers (low FODMAP)
15 Minutes prep • 15 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Steps 1-3
These Caprese chicken skewers are a perfect summer meal. The pesto-marinated chicken combined with vine-ripened cherry tomatoes makes a delicious and colorful combination. Serve as an appetizer in small portions, or as a main course, combined with one of my crisp green salads and some fresh sourdough bread. They are easy to make so you can serve them as a weeknight dinner or Sunday barbecue.
Ingredients
2/3 cup of my low FODMAP Lemon Basil Pesto
1/3 cup balsamic vinegar
3 tablespoons maple syrup
2 tablespoons lemon juice
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
2 cups cherry tomatoes, whole
1 tablespoon extra virgin olive oil
1 cup mozzarella balls (whole or cut in half)
Fresh basil leaves, chopped, for serving
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt. Cover the dish with plastic wrap and refrigerate until ready to use, ideally about 4 hours before cooking or overnight.
(2) Make the pesto: Use my recipe for low FODMAP Lemon Basil Pesto or use store-bought if you can find a low FODMAP basil pesto.
(3) Make the marinade/sauce: In a glass jar, combine the pesto, balsamic vinegar, maple syrup, and lemon juice. Season with 1/2 teaspoon Kosher salt, and 1/4 teaspoon black pepper (or to your taste).
Make-ahead note: At this point, you may leave the chicken and the sauces in the refrigerator for a few hours until you’re ready to cook the chicken.
(4) Marinate the chicken and tomatoes: In a bowl, toss the chicken with half of the marinade/sauce. Meanwhile, in a separate bowl, toss the tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper.
(5) Prepare the skewers: Set your grill or smoker to medium-high heat and preheat for 10-15 minutes. Thread the chicken, alternating with the tomatoes, on metal or wood skewers (if using wood, soak them in water before using so they don’t burn).
(6) Cook the skewers: Grill the skewers until lightly charred and cooked through (about 5 minutes per side), turning them once halfway through cooking, about 10 to 12 minutes total.
(7) Plate and serve: To serve, toss the mozzarella balls with a couple of tablespoons of the marinade. Arrange the skewers on a serving plate and put the mozzarella balls around the skewers. Drizzle more of the remaining marinade over everything. Sprinkle lightly with Kosher salt and additional fresh basil.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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