Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 tablespoons canola oil
- Zest and juice of 1 large lime
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 clove garlic (chopped)
- 1 jalapeño (chopped)
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large red onion
Instructions
- Cut chicken into bite-sized pieces and place in a zip-top bag.
- In a mixing bowl, whisk together canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeño, and salt.
- Pour marinade over chicken in the bag; seal tightly and refrigerate for at least 30 minutes or overnight.
- Preheat grill to medium-high heat. Soak wooden skewers if using.
- Cut bell peppers and onion into chunks; thread onto skewers alternating with marinated chicken.
- Grill kebabs for about 6-8 minutes until chicken is cooked through, turning occasionally.
- Remove from grill and serve warm with fresh cilantro and optional garnishes.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 kebabs (approximately 170g)
- Calories: 290
- Sugar: 2g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg