Keto Italian Chicken Skewers #keto #recipe

Our assortment of Keto recipes is developing, as we are immense enthusiasts of this eating way of life. This natively constructed, Keto-accommodating recipe is a staple in our home. It's fast, it's simple and best of all, it tends to be filled in as is or matched with such huge numbers of yummy side dishes.

Keto Italian Chicken Sticks are unimaginably simple to make, require just a couple of fixings, are sound and loaded with enhance. Ideal for lunch, supper and to add to lunch-boxes.

They are incredible presented with plates of mixed greens, all alone, over zucchini noodles or cauliflower rice. The meat gets delicate from marinating for a couple of hours and absorbs all the crisp and citrusy flavors, getting succulent and sweet-smelling. It turns out inconceivably succulent and delicate, with a flavorful fragrance from the Italian herbs and lemon.

Chicken meat can become intense and rubbery once in a while, setting aside the effort to marinate it. Marinating will make a colossal contrast in taste and surface. This recipe is also incredible to make ahead of time as it warms well. The remains are flavorful and can also be included top of plates of mixed greens.

You can serve this chicken with Cucumber Tomato Salad

Keto Italian Chicken Sticks are unfathomably simple to make, require just a couple of fixings, are solid and brimming with enhance.

Ingredients

• 1 1/2 - 2 pounds  boneless and skinless chicken breast  (cut into 3 inch cubes)
• 1/4 cup  extra virgin olive oil  (plus extra for cooking)
• 1/2  cup   buttermilk 
• 1 tablespoon   dried Italian seasoning herbs mix 
• 1/4 cup  parsley chopped 
• 4 cloves  garlic  (minced)
• 1  lemon  (zested and juiced)
• 1/2 teaspoon  kosher salt 
• 1/4  teaspoon  ground black pepper

Instructions

1. Clean chicken by running it under cold water, pat dry with paper towels. Cut and discard any fat pieces.
2. Cut chicken into 3 inch cubes and add to a large ziplock bag.
3. In a medium bowl mix the rest of the ingredients: olive oil, buttermilk, Italian seasoning, parsley, garlic, lemon juice, lemon zest, salt and pepper. Whisk until fully combined. Pour the mixture on top of the chicken.
4. Close the ziplock bag, shake to coat the chicken evenly in the marinade and refrigerate for at least one hour or overnight. Preferably, shake and toss the chicken during this period a few times, so it marinates evenly.
5. For outdoor grilling, heat the grill until hot and spray it with cooking oil. For indoor cooking, place a cast iron grill pan oven medium-high heat and add to it about 2 tablespoons of olive oil.
6. If desired, arrange the chicken pieces on wooden skewers. Grill for 3-4 minutes on each side, or until the chicken is no longer pink in the middle.
7. Serve with a salad, lemon and your favorite dressing for dipping.

Read more our recipe : Shrimp Dumplings

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