November 21, 2024
Grilled Sweet Chili Chicken & Veggie Skewers
Grilled Sweet Chili Chicken & Veggie Skewers
3 servings | 55 minutes
Ingredients
- 1 lb Chicken Breast (boneless, skinless, cut into cubes)
- 1 Yellow Bell Pepper (medium, chopped)
- 1 Red Bell Pepper (medium, chopped)
- 1 cup Red Onion (cut into chunks)
- 2 tbsps Avocado Oil
- 1/3 cup Sweet Chili Sauce
- Sea Salt & Black Pepper (to taste)
- 6 Barbecue Skewers
Directions
- In a large bowl, add the chicken, bell peppers, onion, oil, sweet chili sauce, salt, and pepper. Mix to combine. Marinate for 30 minutes covered at room temperature.
- Preheat the grill to medium-high heat. Thread the chicken and vegetables onto the barbecue skewers.
- Place the skewers onto the grill and cook for five to six minutes per side or until the chicken is cooked through and the vegetables are charred. Serve and enjoy!
Notes
- Refrigerate in an airtight container for up to three days.
- One serving is equal to two 7-inch (18 cm) skewers.
- Brush more sweet chili sauce onto the skewers once they are cooked for more flavor. Make sure it is not sauce that has touched the raw chicken.
- If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling.
Nutrition Facts
Amount per serving
347 Calories
14g Fat
20g Carbs
2g Fiber
13g Sugar
26g Protein
110mg Cholesterol
206mg Sodium
1mg Iron
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Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g
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