NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lime juice

1 tsp chili powder

0.5 tsp cumin

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup cooked quinoa

PREPARATION

• 1

  In a medium bowl, whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper to create the marinade.

• 2

  Cut the chicken breast into 1-inch cubes and toss them in the marinade until evenly coated, allowing them to sit for at least 10 minutes.

• 3

  While the chicken marinates, chop the red bell pepper and red onion into 1-inch pieces suitable for skewering.

• 4

  Thread the marinated chicken, bell pepper, and red onion onto skewers, alternating between the protein and vegetables.

• 5

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease if necessary.

• 6

  Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and the vegetables are slightly charred.

• 7

  Serve the hot skewers over the pre-cooked quinoa, drizzling any remaining juices from the pan over the top.