Sizzling Chicken Kabobs
Servings
4
Servings
4
Ingredients
  • 2tablespoons macadamia nut oil
  • 1tablespoon honey
  • 2tablespoons tamari sauce
  • 1tablespoon gluten-free Dijon mustard
  • 1teaspoon rice vinegar
  • 3 garlic clovesminced
  • 1/2 teaspoon pepper
  • 2teaspoons fresh thymechopped
  • 2(4-6oz each) chicken breastsboneless, skinless, cut into 1-inch cubes, free-range, hormone-free, antibiotic-free
  • 1 red bell peppercut into 2-inch pieces
  • 1small red onioncut into 2-inch pieces
  • 1 zucchinicut into 1-inch slices
  • 10small mushrooms
  • Skewers
Instructions
  1. In a large bowl, whisk together oil, honey, tamari sauce, mustard, rice vinegar, garlic, pepper, and thyme.
  2. Add chicken, bell peppers, onions, zucchini, and mushrooms. Toss to coat and refrigerate for up to 24 hours.
  3. Preheat the grill to high heat.
  4. Thread chicken and vegetables alternately onto skewers.
  5. Lightly oil the grill. Place skewers on grill and cook, turning frequently for about 15-20 minutes, until chicken is cooked through and vegetables are tender. Serve.
Recipe Notes

___________________________

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. We have an incredible product called “Smart Mushrooms” that I add to my shakes every morning.

You can find this product here.

Don’t forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).

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Sizzling Chicken Kabobs
Votes: 1
Rating: 3
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Rate this recipe!
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Servings
Ingredients
  • 2 tablespoons macadamia nut oil
  • 1 tablespoon honey
  • 2 tablespoons tamari sauce
  • 1 tablespoon gluten-free Dijon mustard
  • 1 teaspoon rice vinegar
  • 3 garlic cloves minced
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme chopped
  • 2 (4-6oz each) chicken breasts boneless, skinless, cut into 1-inch cubes, free-range, hormone-free, antibiotic-free
  • 1 red bell pepper cut into 2-inch pieces
  • 1 small red onion cut into 2-inch pieces
  • 1 zucchini cut into 1-inch slices
  • 10 small mushrooms
  • Skewers
Servings
Ingredients
  • 2 tablespoons macadamia nut oil
  • 1 tablespoon honey
  • 2 tablespoons tamari sauce
  • 1 tablespoon gluten-free Dijon mustard
  • 1 teaspoon rice vinegar
  • 3 garlic cloves minced
  • 1/2 teaspoon pepper
  • 2 teaspoons fresh thyme chopped
  • 2 (4-6oz each) chicken breasts boneless, skinless, cut into 1-inch cubes, free-range, hormone-free, antibiotic-free
  • 1 red bell pepper cut into 2-inch pieces
  • 1 small red onion cut into 2-inch pieces
  • 1 zucchini cut into 1-inch slices
  • 10 small mushrooms
  • Skewers
Votes: 1
Rating: 3
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a large bowl, whisk together oil, honey, tamari sauce, mustard, rice vinegar, garlic, pepper, and thyme.
  2. Add chicken, bell peppers, onions, zucchini, and mushrooms. Toss to coat and refrigerate for up to 24 hours.
  3. Preheat the grill to high heat.
  4. Thread chicken and vegetables alternately onto skewers.
  5. Lightly oil the grill. Place skewers on grill and cook, turning frequently for about 15-20 minutes, until chicken is cooked through and vegetables are tender. Serve.
Recipe Notes

___________________________

Mushrooms are a rich, low calorie source of fiber, protein, and antioxidants. We have an incredible product called "Smart Mushrooms" that I add to my shakes every morning.

You can find this product here.

Don't forget to use the code TANA21 for 21% off your first purchase from BrainMD (make sure you have an account and are signed in to use this offer).