Baked Veggie and Chicken Skewers

by Megan K on July 10, 2015

Baked Veggie and 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.

Here’s what you need:

  • 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
  1. Soak the bamboo skewers in water for an hour.
  2. Combine all of the ingredients, except the bell peppers, in large ziplock bag. Marinate in the fridge for 1 hour.
  3. 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.

Servings: 8

Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein

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