Paleo Chicken and Vegetable Skewers
Grilled chicken and vegetable skewers marinated in a flavorful paleo-friendly sauce. A colorful and healthy snack.
Ingredients
- about 450 g Chicken Breast
- 1 medium Bell Peppers
- 1 medium Red Onion
- 1 medium Zucchini
- 1/4 cup Coconut Aminos
- 2 tablespoons Olive Oil
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Lime Juice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 450 g of Chicken Breast into 2.54 cm cubes.
- 2Cut the 1 medium Bell Peppers, 1 medium Red Onion, and 1 medium Zucchini into 2.54 cm pieces, similar in size to the chicken cubes.
- 3In a medium bowl, combine the 1/4 cup Coconut Aminos, 2 tablespoons Olive Oil, 2 cloves Garlic (minced), 1 teaspoon Ginger (grated), and 1 tablespoon Lime Juice. Whisk these ingredients together until well combined.
- 4Add the cut chicken and vegetables to the bowl with the marinade. Toss gently to ensure everything is coated. Let it marinate for at least 30 minutes at room temperature.
- 5Thread the marinated chicken and vegetable pieces onto skewers, alternating between them. Aim to distribute them evenly.
- 6Preheat your grill to medium heat, which is approximately 176.7-204.4°C (175-200°C).
- 7Place the skewers on the preheated grill. Cook for 10-15 minutes, turning the skewers every few minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables should be 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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