NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup bell pepper

0.5 cup red onion

1 tbsp extra virgin olive oil

1 tbsp gochujang

1 tbsp tamari

1 tsp honey

1 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked quinoa

1 tbsp fresh cilantro

PREPARATION

• 1

  If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill.

• 2

  Cut the chicken breast, bell peppers, and red onion into uniform 1-inch pieces to ensure even cooking and a beautiful presentation.

• 3

  In a medium-sized mixing bowl, whisk together the olive oil, gochujang, tamari, honey, garlic powder, smoked paprika, sea salt, and black pepper until smooth.

• 4

  Add the diced chicken and vegetables to the bowl, tossing thoroughly to ensure every piece is well-coated in the spicy marinade.

• 5

  Thread the chicken, peppers, and onions onto the skewers, alternating the ingredients for a balanced flavor in every bite.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease the surface with a small amount of oil.

• 7

  Grill the skewers for approximately 4-5 minutes per side, or until the chicken is cooked through and the vegetables show a light, smoky char.

• 8

  Place the warm cooked quinoa on a small serving plate and arrange the skewers on top, finishing with a garnish of fresh cilantro.