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# Marinating the chicken Cut the chicken breast into cubes with a side length of about 1 in or 2.5 cm (1/2 oz or 14 g). You can also cut chicken tenders into pieces. In a bowl, mix together the olive oil, parsley, chives, dill weed, garlic and onion powder, salt and pepper to make the marinade. Add the chicken chunks and stir together. Cover and let marinate in the fridge for half an hour. You can also keep it in the fridge overnight. # Preparing the kabobs Preheat the oven. Take a bacon strip and pierce it with a skewer. Then add a piece of chicken. Now fold over the bacon and pierce through it again. Continue until you've reached the end of the bacon strip. Push the meat along the skewer only a little at a time, so that you can easily pierce through the bacon. One skewer should hold four chicken pieces, but it might vary for you depending on the size of your chicken pieces andd bacon strips. Line a wire rack with parchment paper. Using a wire rack will help with crisping up the bottom of the bacon and chicken. Alternatively, use a baking tray. Transfer the skewers to the rack and stroke on the remaining marinade. Bake for 10 minutes, then flip the skewers and bake for another 5 minutes or until the bacon starts to crisp and the chicken is cooked all the way through. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. It's best to reheat the chicken in the oven. Like this the chicken and bacon have a crisper texture than if you microwave it. Alternatively, reheat it in a pan on the stovetop.
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