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.

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

20-Minute Meal

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

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories, Protein Plus

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, Total Fat 44g (56% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 1000mg (43% DV), Total Carb. 15g (5% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 41g
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, Sesame.


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.