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

     

    Focus and Energy Clean energy! Boost focus, energy, and endurance – without the jitters or a caffeine crash. Get 21% OFF with code TANA21 at checkout.

       

     
    Red Dye #40: The Colorful Killer … Listen now on The Brain Warrior’s Way Podcast.
     
     
     
    Print Recipe
    Sizzling Chicken Kabobs
    Votes: 0
    Rating: 0
    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
    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: 0
    Rating: 0
    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

     

    Focus and Energy Clean energy! Boost focus, energy, and endurance – without the jitters or a caffeine crash. Get 21% OFF with code TANA21 at checkout.

       

     
    Red Dye #40: The Colorful Killer ... Listen now on The Brain Warrior's Way Podcast.