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
Ingredients 1 large sweet potato, peeled, cut into 1/2" cubes 1 large red onion, finely chopped 3 Tbsp. extra-virgin olive oil, divided Kosher salt Freshly ground black pepper 2 (6- to 8-oz.) boneless, skinless chicken breasts 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1 small garlic clove, finely chopped 1 lime, juiced 2 Tbsp. creamy peanut butter 1 Tbsp. honey 1 Tbsp. reduced-sodium soy sauce 1 Tbsp. toasted sesame oil 4 cups cooked brown rice 1 avocado, thinly sliced 2 cups baby spinach 1 Tbsp. finely chopped fresh cilantro 1 tsp. toasted sesame seeds
Ingredients 1 ½ tbs p sesame oil 1 tbsp low-salt soy sauce thumb-sized piece ginger grated 1 garlic clove crushed 1 tsp honey 2 sweet potatoes scrubbed and cut into wedges 1 lime cut into wedges 2 salmon fillets 250g purple sprouting broccoli 1 tbsp sesame seeds 1 red chilli thinly sliced (deseeded if you don't like it too hot)
Ingredients 250g extra lean ground beef 250g firm tofu, drained and crumbled 1/4 tsp sea salt, divided 1 cup matchstick carrots 1 cup broccoli, chopped into small florets 4 green onions, chopped (plus extra for garnish) 1 garlic clove, minced 1 tbsp fresh ginger, grated 4 cups napa cabbage, finely sliced 2 tbsp coconut aminos 1 tbsp apple cider vinegar 1 tsp sesame oil (optional, for extra flavour)