OVEN RANCH CHICKEN KABOBS

OVEN RANCH CHICKEN KABOBS
(dairy-free)

Serves: 8
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Ready In: 1 hour 20 minutes
Accommodates: PHASE 1

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Don't think for a minute that kabobs are just for summer. This delicious dinner-on-a-stick can be enjoyed year round from your own oven.
These ranch kabobs are so savory and bursting with flavor. You may even want to double up on the sauce recipe and use it on maybe....everything! 

INGREDIENTS

• 2 lbs chicken breast, cut into 1 inch cubes
• 2 bell peppers, cut into 2 inch pieces
• 1 large onion, cut into 2 inch pieces

Ranch:

• 1/2 cup cashews
• 3/4 cup olive oil
• 1/2 lime, juiced
• 2 cloves garlic, minced
• 1 Tbsp honey
• 2 tsp apple cider vinegar
• 1 tsp prepared mustard
• 1 tsp dried dill
• 1 tsp dried rosemary
• 1 tsp salt
• 1/4 tsp pepper

DIRECTIONS

1. Bring a small pot of water to boil over high heat. Add cashews and boil for 5 minutes or until they are soft enough to crumble when lightly pressed. Drain in a colander and set aside.
2. Meanwhile in a blender combine the remaining ranch ingredients. Puree until combined. Add the softened cashews and blend until smooth.
3. Place the cubed chicken, peppers and onion in a glass bowl. Add about 3/4 cup of the prepared ranch sauce to the chicken and vegetables and toss to coat. Reserve the remaining sauce for basting before serving or as a dipping sauce. Cover and refrigerate for at least 30 minutes. 
4. Preheat your oven for 450 degrees. Line a baking sheet with parchment paper and soak about 16 wooden skewers in water. 
5. Thread the chicken and vegetables onto each skewer and arrange on the lined baking sheet.
6. Bake in the preheated oven for 15 minutes. Baste with remaining sauce or use it for dipping.

Note: You can of course skip the oven all together and opt to grill these outdoors, weather permitting.
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