Dairy-Free Chicken and Veggie Skewers
Grilled chicken and colorful vegetables marinated in a dairy-free teriyaki sauce, perfect for a light and flavorful lunch.
Ingredients
- about 680 g Chicken breast
- 2 cups Bell peppers (various colors)
- 1 medium Red onion
- 1 medium Zucchini
- 0.5 cup Dairy-free teriyaki sauce
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
- 2Chop the 2 cups of bell peppers, the 1 medium red onion, and the 1 medium zucchini into pieces that are about the same size as the chicken cubes.
- 3In a large bowl, combine the cut chicken, chopped bell peppers, red onion, and zucchini with the 0.5 cup of dairy-free teriyaki sauce, 2 tbsp of olive oil, 0.5 tsp of salt, and 0.25 tsp of black pepper. Mix everything together well so the chicken and vegetables are evenly coated. Let this mixture marinate for at least 15 minutes.
- 4Carefully thread the marinated chicken and vegetable pieces onto skewers, alternating between them.
- 5Preheat your grill to medium heat, which is approximately 175°C.
- 6Place the skewers on the preheated grill. Cook for 12 to 15 minutes, turning them occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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