Keto Korean Chicken and Vegetable Skewers

Ingredients

• 1.5 pounds Boneless, Skinless Chicken Breast
• 2 medium Bell Peppers (various colors)
• 1 medium Red Onion
• 1 medium Zucchini
• 3 tablespoons Soy Sauce (Gluten-Free Tamari)
• 1 tablespoon Sesame Oil
• 3 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Swerve (or other keto sweetener)
• 1/2 teaspoon Gochugaru (Korean Chili Powder)
• 2 tablespoons Avocado Oil

Instructions

1. 1Cut the 1.5 pounds of boneless, skinless chicken breast into 1-inch cubes. Cut the 2 medium bell peppers (various colors) into 1-inch pieces. Cut the 1 medium red onion into 1-inch wedges. Cut the 1 medium zucchini into 1-inch thick rounds.
2. 2In a medium bowl, whisk together the 3 tablespoons of gluten-free tamari, 1 tablespoon of sesame oil, 3 cloves of minced garlic, 1 teaspoon of grated ginger, 1 tablespoon of Swerve, and 1/2 teaspoon of gochugaru until well combined. Add the 1.5 pounds of chicken cubes to the marinade and toss to coat evenly. Let the chicken marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 2 hours.
3. 3While the chicken marinates, thread the marinated chicken cubes, bell pepper pieces, red onion wedges, and zucchini rounds alternately onto skewers. Aim to fill each skewer without overcrowding.
4. 4Preheat your grill to medium heat, which is approximately 350-375°F (175-190°C).
5. 5Lightly brush the prepared skewers with 2 tablespoons of avocado oil.
6. 6Place the skewers on the preheated grill. Grill for 12-15 minutes, turning them every few minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), and the vegetables are tender-crisp. The chicken should no longer be pink inside, and the vegetables should have slight char marks.
7. 7Remove the skewers from the grill and let them rest for 2-3 minutes before serving immediately.

Substitutions

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