Why recepie famous for?
Quick and easy meal with generous portions and delicious taste. Low-carb and paleo keto chicken. Serve with my ranch dressing/dip recipe.
Ingredients
1 red bell pepper, thinly sliced
½ medium onion, thinly sliced
2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
¼ cup olive oil
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
¼ teaspoon ground paprika
¼ teaspoon ground ginger
¼ teaspoon stevia powder
1 pinch poultry seasoning, or to taste
Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C).
Step 2
Place mushrooms, red bell pepper, and onion in a baking dish.
Step 3
Thread chicken pieces onto skewers that are about the length of the short end of the baking dish.
Step 4
Mix olive oil, tamari, apple cider vinegar, Worcestershire sauce, paprika, ginger, and stevia in a small bowl. Add 1/3 of the sauce to the mushroom mixture, stirring to coat.
Step 5
Place chicken skewers across the pan of vegetables. Brush about 1/3 of the sauce on top using a basting brush. Cover chicken on both sides, allowing sauce to drip onto the vegetables.
Step 6
Bake in the preheated oven for 10 minutes. Leave the oven on and transfer skewers to a plate. Stir the vegetables; place skewers back on top and baste chicken with the remaining sauce. Sprinkle poultry seasoning on top.
Step 7
Continue baking in the hot oven until vegetables are tender and chicken pieces are no longer pink in the centers, about 15 minutes more.
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