Keto Chicken Skewers with Rustic Vegetables

Shake up your keto chicken routine with these crowd-pleasing skewers basted in a tangy tamari sauce and roasted over bell peppers and mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 438 Calories

Ingredients

• ¼ teaspoon ground ginger
• ¼ cup olive oil
• 1 teaspoon Worcestershire sauce
• 1 red bell pepper, thinly sliced
• 2 tablespoons tamari
• 1 tablespoon apple cider vinegar
• ¼ teaspoon ground paprika
• 1 pinch poultry seasoning, or to taste
• ½ medium onion, thinly sliced
• ¼ teaspoon stevia powder
• 2 cups button mushrooms, sliced
• 2 skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces

Recipe 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.