Easy chicken skewers with sliced stone fruit, avocado, and dips

In order to bring you the best organic produce, some ingredients may differ from those depicted.

20-Minute Meal

Easy chicken skewers with sliced stone fruit, avocado, and dips

Gluten-Free, Dairy-Free, Soy-Free, Paleo

2 Servings, 600 Calories/Serving

20 Minutes

Instead of tossing chicken wings in traditional cayenne pepper sauce and butter, we brown chicken skewers and serve Buffalo sauce as a dip on the side.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 organic shallots
  • Lemon-garlic aioli (paleo mayo - fresh lemon juice - fresh garlic)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Wooden skewers
  • 1 organic peach or other stone fruit
  • 4 or 5 organic radishes (about ¼ pound total)
  • 1 organic avocado
  • ½ teaspoon arrowroot powder
  • ¼ cup Frank's RedHot® cayenne pepper sauce

Nutrition per serving

Calories: 600, Protein: 41g (82% DV), Fiber: 6g (24% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 6g (30% DV), Cholesterol: 150mg (50% DV), Sodium: 1000mg (42% DV), Carbohydrates: 15g (5% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Eggs

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Char the shallots; make the shallot dip

  • Peel and coarsely chop the shallots.
In a large frying pan over high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until lightly charred and starting to soften, 2 to 4 minutes.
Transfer the shallots to a serving bowl and stir in the lemon-garlic aioli. Season to taste with salt and pepper. Wipe out the pan.
While the shallots cook, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel. Cut the chicken crosswise into 1-inch-wide strips, then cut the strips crosswise into 1-inch cubes. Thread the chicken onto the wooden skewers and season lightly with salt and pepper.
In the same pan used for the shallots, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken skewers and cook, turning once, until browned and cooked through, 4 to 6 minutes per side. Transfer to a plate. Add more oil between batches if needed.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients

  • Cut the peach in half and remove the pit; cut the fruit into ½-inch-thick wedges.
  • Trim the ends from the radishes; cut the radishes lengthwise into quarters.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.


Make the Buffalo sauce dip

  • In a small sauce pot, using a fork or whisk, mix together the arrowroot powder and 2 tablespoons [¼ cup] water to form a slurry.
Place the pot over medium heat, whisk in the Frank's RedHot® cayenne pepper sauce, and cook, whisking constantly, until the sauce comes to a simmer and the ingredients are well blended, 1 to 2 minutes. Remove from the heat and continue whisking until thickened slightly, about 30 seconds. Transfer to a serving bowl.


Transfer the chicken skewers to a platter. Arrange the peach, radishes, avocado, shallot dip, and Buffalo sauce dip alongside and serve.
Kids Can!
  • Stir the shallot dip.
  • Scoop out the avocado.
  • Mix the arrowroot slurry.
  • Arrange the serving platter.