Chicken Skewers
These delicious Baked Veggie and Chicken Skewers are a quick and simple dinner that’s filled with fiber and protein. Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch.
You Will Need the Following:
| • | 15 bamboo skewers, cut in half |
| • | 1 cup coconut aminos |
| • | 1 cup filtered water |
| • | 1/2 cup pure maple syrup |
| • | 3 Tablespoons apple cider vinegar |
| • | 3 Tablespoons olive oil |
| • | 1 Tablespoon onion powder |
| • | 2 teaspoon garlic powder |
| • | 1 Tablespoon minced ginger root |
| • | 1 lb organic chicken breast tenders, cut into 2-inch pieces |
| • | 1 orange bell pepper, cut into 1 inch pieces |
| • | 1 green bell pepper, cut into 1 inch pieces |
| • | 1 yellow bell pepper, cut into 1 inch pieces |
| Soak the bamboo skewers in water for an hour. |
| Combine all of the ingredients, except the bell peppers, in large zip lock bag. Marinate in the fridge for 1 hour. |
| Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through. |
One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein.
Yours in good health,
by Lisa Webb posted by Rick
