NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup red bell pepper

0.5 cup zucchini

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

PREPARATION

• 1

  Cut the chicken breast, red bell pepper, zucchini, and red onion into uniform 1-inch chunks for even cooking.

• 2

  In a medium glass bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Add the chicken and vegetable pieces to the bowl, tossing thoroughly to ensure every piece is coated in the marinade.

• 4

  Thread the marinated chicken and vegetables onto skewers, alternating the items for a colorful and balanced presentation.

• 5

  Preheat a grill or grill pan to medium-high heat and lightly grease the grates to prevent sticking.

• 6

  Grill the skewers for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and the vegetables have a smoky charred edge.

• 7

  Serve the skewers immediately over a bed of warm cooked quinoa for a complete and clean meal.