Homemade Italian Dressing Marinade

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds umami.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits and a milder taste.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a unique flavor.

Cut chicken into bite-sized pieces.

Cut vegetables for skewers: dice some pepper and onion larger for skewers, and smaller for dressing.

Cut zucchini into cubes for skewers; finely dice any leftover zucchini for salad.

Cut cucumber into cubes for salad.

Shred carrot with a box grater.

Make the dressing/marinade: In a bowl, combine 1 cup olive oil, 1/4 cup vinegar, 1 teaspoon honey, 2 teaspoons mustard, salt, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, black pepper to taste, and 1 teaspoon oregano.

Add diced onions and peppers to the dressing and mix well.

Store dressing in the fridge for up to a week.

In a large bowl, add chicken and about 1/4 cup of dressing; mix until chicken is coated and set aside for about 30 minutes.

Build the skewers by threading a piece of red pepper, followed by a chunk of chicken, some onion, and zucchini; repeat until skewer is filled.

Place skewers on a lined sheet pan and bake in the oven at 375 degrees for 20 to 25 minutes, flipping halfway through.

Check that the chicken is cooked through and starting to brown.

In a large bowl, add lettuce and chopped veggies; dress salad with Italian dressing and toss well to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens