CHIMICHURRI CHICKEN SKEWERS
Ingredients:
- 100g zucchini slice into rounds
- 100g bell pepper cubed
- 50g mushroom
- 1/2 red onion cut into wedges
- 1 tomato quartered
- 150g boneless chicken breast
Chimichurri Sauce
- 20g cilantro leaves minced
- 1 teaspoon olive oil
- lime juice or juice from 1 fresh lime
- ½ teaspoon cumin
- 2 garlic cloves minced
- Salt and pepper to taste
Method:
- If you are using wood skewers, soak the skewers in water for at least 30 minutes. If you are using metal skewers, skip to step 2.
- While skewers soak, prep the veggies. Remove ends from zucchini and slice into rounds. Core and seed bell pepper then cut into square pieces. Peel the onion and cut into wedges. quartered cherry tomatoes and mushrooms.
- Cut chicken breasts into bite-sized chunks.
- Heat grill to medium-high. Skewer the chicken and veggies, alternating between all the ingredients. Drizzle with olive oil and season with salt and pepper to taste.
- Add skewers to the grill and cook until slightly charred about 15-20 minutes. Turn skewers every 5 minutes for an even char.
- While skewers cook, make the chimichurri sauce. Start by finely mincing cilantro leaves. In a bowl, combine minced cilantro leaves, olive oil, lime juice, cumin, and minced garlic. Season with salt and pepper to taste.
- Once skewers are done grilling, top with chimichurri sauce and serve.
Nutrition Facts:
- Calories: 367.9 Cal
- Protein: 40.5g
- Carbs: 26.8g
- Fat:12.6g
