NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

1 tsp olive oil

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1.5 oz whole wheat bread dough

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) for the herb sticks and preheat a grill or grill pan to medium-high heat.

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create a marinade.

• 4

  Place the chicken and vegetable cubes in a large bowl, pour the marinade over them, and toss until every piece is well-coated.

• 5

  Thread the marinated chicken and vegetables onto skewers, alternating colors for a beautiful presentation.

• 6

  Divide the whole wheat dough into two pieces, roll them into thin sticks, and press the finely chopped fresh rosemary into the surface.

• 7

  Bake the herb sticks on a parchment-lined tray for 10-12 minutes until they are golden brown and firm.

• 8

  While the sticks bake, grill the skewers for 10-12 minutes, rotating every few minutes until the chicken is cooked through and the vegetables have a light char.

• 9

  Remove the skewers and herb sticks from heat and serve immediately while hot.