Citronskivor med rosmarinkyckling

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

These lemon and rosemary chicken skewers offer a vibrant and zesty option for those seeking a lighter, protein-rich meal. The combination of fresh citrus and aromatic herbs ensures the lean chicken breasts remain succulent, while the cherry tomatoes add a burst of sweetness. This diabetes-friendly dish is high in flavour but low in sugar, making it an excellent choice for a balanced diet without compromising on taste.

Ideal for hosting, these skewers can be prepared in advance and marinated overnight for the best results. Served with a creamy, lemon-infused dipping sauce, they make a sophisticated addition to a summer buffet or a quick evening meal when paired with a fresh green salad or whole-grain couscous. It is an effortlessly healthy recipe that feels truly indulgent.

Ingredients for Lemon-Rosemary Chicken Skewers

8 skinless boneless chicken breast halves (each about 200g )
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 stora vitlöksklyftor, pressade
2 teskedar salt
2 teaspoons hot pepper sauce
240ml light mayonnaise

How to make Lemon-Rosemary Chicken Skewers

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.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 218°C. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 120ml 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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.