Grilled Chicken & Zucchini Skewers (2 servings)

Name: Grilled Chicken & Zucchini Skewers (2 servings)
Yield: 1 servings
Ingredients: 12 oz chicken breast (skinless, boneless, cubed); 1 tbsp avocado oil (divided); ½ tsp Italian seasoning; sea salt & black pepper (to taste); 1 tbsp balsamic vinegar; 1 yellow bell pepper (chopped); 1 zucchini (medium, chopped); ¾ cup red onion (cut into chunks); 4 barbecue skewers

Grilled vegetable and meat skewers with peppers, onions, and beef on white platter.

12 oz chicken breast (skinless, boneless, cubed)

1 tbsp avocado oil (divided)

½ tsp Italian seasoning

sea salt & black pepper (to taste)

1 tbsp balsamic vinegar

1 yellow bell pepper (chopped)

1 zucchini (medium, chopped)

¾ cup red onion (cut into chunks)

4 barbecue skewers

1. In a large bowl, toss the chicken with half of the oil. Add the seasoning, salt, pepper, and balsamic vinegar and mix until well coated. Place in the fridge and marinate it while you prep the vegetables. 2. Toss the pepper, zucchini, and onion in another bowl and drizzle with the remaining oil. Season with salt and pepper. Thread the chicken, bell peppers, zucchini, and onion onto the barbecue skewers. 3. Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Enjoy!

Notes

Leftovers Refrigerate in an airtight container for up to three days. Serving Size One serving is approximately two 10-inch (25 cm) skewers. Additional Toppings Serve with rice, salad, and/or veggies or choice. Barbecue Skewers If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.