Peruvian Chicken and Vegetable Skewers Bake

Ingredients

• about 450 g Chicken Breast
• 1 medium Red Onion
• 2 various colors Bell Peppers
• 1 medium Zucchini
• 1 pint Cherry Tomatoes
• 2 tbsp Aji Panca Paste
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 3 cloves Garlic
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Cut the about 450 g of Chicken Breast into 2.54 cm cubes. Cut the 1 medium Red Onion into 2.54 cm pieces. Cut the 2 Bell Peppers (any colors) into 2.54 cm pieces. Cut the 1 medium Zucchini into 2.54 cm thick half-moons. Leave the 1 pint of Cherry Tomatoes whole.
3. 3In a medium bowl, whisk together the 2 tbsp Aji Panca Paste, 2 tbsp Soy Sauce, 2 tbsp Lime Juice, 3 cloves of minced Garlic, and 2 tbsp Olive Oil until well combined.
4. 4Add the cut chicken and all the prepared vegetables (red onion, bell peppers, zucchini, and cherry tomatoes) to the bowl with the marinade. Toss everything gently to ensure all pieces are evenly coated. Let it marinate for at least 15 minutes.
5. 5Thread the marinated chicken and vegetable pieces onto skewers, alternating between chicken and vegetables. Aim to place about 4-5 pieces of chicken per skewer.
6. 6Arrange the filled skewers in a single layer on a baking sheet. Bake in the preheated oven at about 205°C (200°C) for 25-30 minutes. The chicken should reach an internal temperature of 74°C, and the vegetables should be tender and slightly charred.

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