NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup strawberries

1 tbsp balsamic vinegar

1 tsp honey

0.5 cup red bell pepper

0.5 cup red onion

1 tsp olive oil

0.25 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  In a small blender or food processor, pulse the strawberries, balsamic vinegar, and honey until completely smooth.

• 2

  Transfer the strawberry mixture to a small saucepan and simmer over medium-low heat for 5-7 minutes until the liquid reduces and thickens into a glaze.

• 3

  Cut the chicken breast, red bell pepper, and red onion into uniform 1-inch cubes.

• 4

  In a mixing bowl, toss the chicken cubes with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 5

  Thread the chicken, peppers, and onions onto skewers, alternating pieces for even cooking.

• 6

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease if necessary.

• 7

  Grill the skewers for 10-12 minutes, turning every few minutes, and brush generously with the strawberry glaze during the final 4 minutes of cooking.

• 8

  Remove from heat once the chicken is cooked through and serve over a bed of warm cooked quinoa.