Grilled Chicken Kebabs

This Mediterranean and Paleo friendly meal is perfect for a summer BBQ, featuring seasoned chicken breast, bell peppers, zucchini and onions. Marinated in soy sauce, honey, and garlic, the kebabs are intensely flavorful. Broiling them imparts a lovely smokiness and is faster and easier than grilling. Each serving provides 27 grams of protein and loads of vitamins A & C. The kebabs pair nicely with a corn or watermelon salad.

Makes: 4 servings
Time to marinate: 1-3 hours
Time to cook: 30 minutes

Ingredients

• 1 pound boneless skinless chicken breasts cut into 1 inch pieces
• 1/4 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper cut into 1 inch pieces
• 1 yellow bell pepper cut into 1 inch pieces
• 2 small zucchini cut into 1 inch slices
• 1 red onion cut into 1 inch pieces

Cooking Instructions

1. Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl. Whisk to combine.
2. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat with marinade.
3. Cover and refrigerate for at least 1 hour, or up to 8 hours.
4. Soak wooden skewers in cold water for at least 30 minutes.
5. Preheat the broiler.
6. Thread the chicken and vegetables onto the skewers.
7. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.

Nutrition per serving
Calories: 278kcal; Carbohydrates: 26g; Protein: 27g; Fat: 12g; Saturated Fat: 2g; Cholesterol: 72mg; Sodium: 420mg; Potassium: 791mg; Fiber: 2g; Sugar: 21g; Vitamin A: 1145IU; Vitamin C: 106.5mg; Calcium: 29mg; Iron: 1.6mg.

Recipe by Sara Welch

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