Skewerless Chicken Kabob
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!
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