Lemon-Rosemary Chicken Skewers
For 78 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 24. One portion of this dish contains roughly 8g of protein, 4g of fat, and a total of 80 calories. Head to the store and pick up pepper sauce, garlic cloves, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free and dairy free diet.
Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
Whisk in next 6 ingredients.
Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade.
Bake chicken until just cooked through, about 8 minutes.
Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain.
Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten.
Serve chicken with sauce.