Rosemary Chicken Skewers With Sauce

1560 faves | 13 recommends
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Self Magazine


Loved this last night made it for the first time
John Fox   •  10 Jun   •  Report
I used to have a lot of respect for the lifestyle Self magazine tries to promote, and their message of nurturing all aspects of one's life. That is, until their recent April 2014 publication in which they made fun of a brain cancer survivor running the LA Marathon in a tutu. Instead of mocking a woman for being proud of her journey, her image could have been used in a story to potentially inspire other people to transform their tragedies into triumphs, had Self taken the time to find out the story behind the photograph. As if this was not insulting enough, I encourage you to read the linked article and see for yourself the pathetic, half-apology released by the magazine. I will be unfollowing Self Magazine from Foodily, and no longer cooking or sharing their recipes, as I don't wish to endorse their shallow message of self-improvement reserved for those they deem worthy.
Jess Alagna   •  28 Mar   •  Report
Really tasty!
a0dc8b4a511a   •  22 Feb   •  Report
I tried this recipe, I would recommend it to everyone.. It's really delicious..
94fa00747eaa   •  11 Oct   •  Report
Hello Nicole - We're sorry to hear you've encountered some issues with the Feed not updating. Please check your email!
Staff Faves from Foodily   •  27 Jul   •  Report
Can anyone explain how the feed works to me? Mine has only had 2 new recipes since installing app a couple days ago.
6361a0b7025d   •  26 Jul   •  Report
Made this a couple o nights ago and it was delicious! The yogurt sauce is wonderful with the chicken.
ce121ee25495   •  17 Apr   •  Report
A lot of flavor! It was a hit with the in-laws!
Laura   •  17 Apr   •  Report
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8 bamboo skewers

2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces

3 tablespoons plus 1 tsp olive oil, divided

2 tablespoons minced fresh rosemary

1/2 cup lowfat plain yogurt

Juice of 1/2 lemon

1 tablespoon finely chopped fresh mint, plus one spring for garnish (optional)

2 cups cooked brown rice (optional)

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