| 13 | 30 | 206 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 1 breast | Chicken breast, boneless, skinless |
| 2 tbsp | Extra virgin olive oil (for grilling) |
| 2 tbsp | Extra virgin olive oil (for marinade) |
| 1/2 tsp | Cumin (for marinade) |
| 2 clove(s) | Garlic (mined, for marinade) |
| 1/2 tsp | Hot pepper (chili) flakes (for marinade) |
| 1 1/2 tbsp | Lemon juice (for marinade) |
| 1/2 tsp | Paprika (to taste, for marinade) |
| 1 tbsp | Parsley, fresh (chopped, for marinade) |
| 1/4 small | Yellow onion (diced, for marinade) |
| 1/4 tsp | Salt (for marinade) |
| 1/2 medium pepper(s) | Green bell pepper (cut into cubes) |
| 1/2 medium pepper(s) | Yellow bell pepper (cut into cubes) |
Marinade
1. Cut the chicken into small cubes (a total of about 16 pieces), pat dry and marinate with the ingredients for 1 hour.
2. Thread four pieces of chicken meat with two pieces each of green bell pepper and yellow pepper onto a metal skewer or bamboo skewer. Repeat the same and make four skewers. Set aside.
3. Fire up your outdoor grill (or preheat your indoor grill) and grill the chicken kebab until cooked. Internal temperature should be 165F for cooked chicken
4. While grilling, brush the chicken and bell peppers with olive oil.
Serve hot.
Quick Tips
adding zucchini, onions, eggplant and other vegetables of your choice can be great for additional nutrients
Choose grass-fed meat when possible
Nutritional Highlights
Chicken
is a great source of lean protein, important for building and maintaining muscle mass
Peppers
are high in vitamin C and add a flavorful kick to meals
| Meat | 0.6 |
| Vegetables | 0.5 |
