Chicken Kebobs & Veggies

A twist on your typical chicken and veggies dinner! The veggies in this dish are extra special with the addition of Brussel sprouts giving all the B-vitamins, even the little guys like thiamine, riboflavin, and niacin (aka: B1, B2, and B3). Your immune system also get s boost through the garlic (anti-inflammatory goodness) and sweet potatoes (Vitamin A).

INGREDIENTS:

2 CUPS BRUSSELS SPROUTS, TRIMMED AND HALVED

2 CUPS (about 1 large) SWEET POTATO, PEELED, HALVED, AND SLICED INTO THIN HALF MOONS

2 TBSP OLIVE OIL DIVIDED

3-4 CHICKEN BREAST (1 lb.) TRIMMED, CUBED

2 TSP CHOPPED GARLIC

3 TBSP FRESH LEMON JUICE

1-1/2 TSP DRIED OREGANO

¾ TSP SALT

SKEWERS for KEBOBS

DIRECTIONS:

STEP 1:

Combine lemon juice, garlic, oregano, salt, and 1 TBSP olive oil, whisk to combine. Add cubed chicken and allow to marinate in refrigerator 2 hours, covered.

STEP 2:

Preheat broiler, with over rack 6 inches from heat.

STEP 3:

Place brussels sprouts and potato on a rimmed baking sheet, toss with 1 TBSP oil, spread in an even layer. Broil for 10 minutes.

STEP 4:

While vegetables broil, thread marinated chicken onto skewers – about 4 to 5 cubes per skewer. Heat a grill pan over high heat, add skewer and cook 6 minutes until done.

STEP 5:

Serve 2 skewers with 1 cup broiled vegetables.

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