Chicken & Garden Veggie Kabobs
metal or bamboo skewers (if using bamboo, skewers will need to
soak for an hour before grilling)
10 oz boneless chicken breast
rainbow pack of bell peppers (3-pack red, yellow, and orange
1 large red onion
1 quart of cherry tomatoes
1/3 c of olive oil
sea salt, pepper, & garlic powder or garlic cloves
Combine olive oil along with 1 tsp. each of salt, pepper, and garlic powder or cloves. Add the juice of the two lemons and whisk together. That’s your marinade.
Cut the chicken breast into cubes that will fit onto your skewers.
Put chicken into lemon & olive oil mixture. Allow to marinate in the fridge overnight if possible or for one hour minimum if you are having it the same day.
Chop your onions and peppers into 1 inch chunks.
Once chicken is finished marinating, take your skewers out & alternate veggies and chicken (there should be about two of everything on each kabob).
Use a basting brush to coat the vegetables in some of the marinade either before or during grilling.
Grill each skewer for about 12 minutes or until chicken is all white on the inside.
To add a starch to this meal, take a sweet potato and cut into thin wedges. Brush with olive oil & sea salt and grill until golden brown.
Kabobs are a classic summertime favorite, and a great alternative to the usual grilled fare of burgers, sausages, and hot dogs. Feel free to improvise by adding shrimp as a protein or using other veggies such as zucchini and mushrooms. Although it takes some time to prepare this dish, the process of doing so can be rewarding and contribute to the satisfaction of a meal. Enjoy!
(1 kabob = 100 cals)