Clean Eating Taco Chicken Kebabs Recipe
I’m grilling for the second time this season and it’s marvelous.
We are getting ready to pack and move soon (again!!!), so the grill is going to be a great way to cook without needing a bunch of pots and pans that have been packed already.
This moving stuff is no joke. I’m sick of it. But just one more time and we’ll all be settled comfortably in a new home with enough room for the animals and my future homestead. I can’t wait! So I just try to focus on that instead of all the empty boxes that still need to be packed.
The great part about this recipe is that you can make a double or triple batch and freeze the individual batches for later! Just assemble, freeze, thaw and grill whenever you’re ready. Easy! And a great way to prep as well. Especially if you have mid-week company coming for dinner.
These were really delicious. I served them with more vegetables for me and some Mexican Rice for Mini Chef and my mom. Everyone enjoyed it!
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Clean Eating Taco Chicken Kebabs
Ingredients:
- 1 1/2 lb. boneless, skinless chicken breasts
- 2 large red bell peppers
- 2 small yellow onions
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- 1/4 cup olive oil
Directions:
Place all ingredients in a ziploc bag and toss well to coat the chicken and vegetables with the oil and spices. If making a double batch, you can freeze at this point. Thaw completely before proceeding.
Alternate chicken and veggies onto a kebab stick (I recommend the metal ones).
Place on the grill and cook until the chicken is cooked through.
Number of servings (yield): 3-4