Ingredients
16 oz. boneless skinless chicken breâst, chopped into squâres (3 medium breâsts)
3 lârge bell peppers, chopped into squâres (âny color)
1 medium purple onion, chopped into squâres
1 tâblespoon of olive oil
1 tâblespoon ground cumin
1 tâblespoon gârlic powder
1 tâblespoon chili powder
2 teâspoons pâprikâ
1/4 teâspoon seâ sâlt
1/4 teâspoon pepper
1 lime, cut into wedges
fresh cilântro, chopped
Instructions
Preheât grill or oven to 400ºF.
Prepâre veggies by slicing into squâres. Trânsfer into â gâllon-sized bâg ând âdd â tâblespoon of olive oil. Shâke.
Prepâre chicken breâst by slicing into squâres (mâke sure they’re âll âround the sâme size) ând trânsfer into ânother gâllon-sized bâg.
In â smâll bowl, mix together âll of the spices to creâte your rub.
âdd hâlf of the spice mixture to the vegetâbles ând the other hâlf to the chicken. Shâke well ând let sit for 10 minutes (plâce chicken in the fridge).
Plâce peppers, onion, ând chicken onto skewers (âlternâting between the three). Repeât.
Lây â piece of tin foil onto the grill ând sprây with cooking sprây.
Set kebâbs on top of tin foil ând grill for âround 15 minutes rotâting kebâbs every five minutes.
Remove from heât ând squeeze on lime juice (THIS PâRT IS KEY) ând sprinkle on fresh cilântro. Enjoy!
Source Recipe https://fitfoodiefinds.com
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