Chicken Kabob
Servings 2 servings
Calories 267kcal
Equipment
- wooden skewers
Ingredients
Kabob
- 4 TBSP Extra-virgin olive oil to taste
- 3 tsp Lemon juice to taste
- 1/2 tsp Garlic powder to taste
- 1/2 tsp Dried oregano to taste
- 10 oz Chicken breast boneless skinless cut into same size bite-sized chunks
- 1/2 cup Green bell pepper cut into 1 inch pieces
- 1/2 cup Red bell pepper cut into 1 inch pieces
- 1/2 Zucchini cut into 1 inch pieces (sub eggplant)
- 1/2 cup Red onion cut into 1 inch pieces
Heirloom Tomato Toast
- 1 Heirloom tomatoes sliced thin
- 1/2 cup Cucumber sliced into half circles
- 2 tsp Extra-virgin olive oil
- Pinch Dried oregano
- 2 TBSP Whipped cream cheese
- 2 pieces Whole Grain Crispbread
- 2 tsp Balsamic glaze
Sparkling Water
- 16 oz Sparkling water cold
Instructions
- Prep all vegetables per instruction above.
- Prep the chicken: In a bowl, mix the oil, lemon juice, garlic powder, and oregano. Add the chicken and toss until fully combined. Season with salt and pepper.
- Preheat a grill or grill pan on medium heat.
- Thread the chicken, zucchini, peppers, and onion onto the wooden skewers, alternating each ingredient.
- Grill the skewers on one side until nicely charred then brush with any remaining marinade, grill on the other side to an internal temperature of 160°F (71°C) using a thermometer.
- Make the heirloom toast: In a medium bowl, combine the tomato, cucumber, olive oil and oregano; season with salt and pepper.
- Smear the cream cheese on the crispbread and top with the tomato-cucumber mixture. Drizzle with the balsamic glaze.
- Serve: Plate the kabobs, enjoy with the heirloom tomato toast and sparkling water.
Nutrition
Calories: 267kcal | Carbohydrates: 13g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 360mg | Potassium: 584mg | Fiber: 1g | Sugar: 2g | Vitamin A: 950IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 2mg