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Skewerless Chicken Kabob

Servings: 6

Ingredients

  • 2 lbs chicken breast & thighs skinless boneless, cut into 3/4-inch cubes
  • 2 Tbsps olive oil or avocado oil divided
  • sea salt and ground pepper to taste
  • 2 large bell peppers cut into 3/4-inch pieces (red & yellow)
  • 2 medium zucchini cut into 1/2-inch slices
  • 1 large red onion cut into wedges
  • 1/2 pound medium fresh mushrooms halved
  • 1 cup ripe cherry tomatoes
  • 3 cloves fresh garlic minced
  • 1 Tbsp Italian seasoning
  • curly parsley to garnish

Instructions

  • Season your chicken with sea salt and pepper on all sides.
  • Heat half of your oil in a large skillet over medium heat. Add in the chicken and cook, stirring occasionally, until golden-brown and cooked through, 10-12 minutes. Set aside and cover to keep warm.
  • Meanwhile, in a large bowl add all of your prepped veggies (besides tomatoes), garlic, Italian seasoning, and season with a pinch of sea salt and pepper. Stir to coat well.
  • Once the chicken is done and set aside, and preheat the remaining oil in the same skillet again over high heat.
  • Add seasoned veggies and cook for 4-5 minutes, or until tender-crisp.
  • Return the chicken back into your skillet together with the cherry tomatoes and toss to heat everything up.
  • Sprinkle with fresh chopped parsley and serve with brown rice or quinoa.
  • Enjoy!