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Chicken & Vegetable Kebobs

ByCrossFit August 29, 2020

Recipe:

3 oz. chicken breast (cubed)
1 small zucchini (sliced)
⅛ red bell pepper (cubed)
⅛ yellow bell pepper (cubed)
¼ red onion (cubed)
1 tbsp. butter (melted)
1 tbsp. soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. black sesame seeds (toasted)
1 tbsp. scallions (sliced)
Salt and pepper

Totals:

30g of fat
22g of protein
10g of carbohydrates

Method:

1. Skewer the chicken, zucchini, peppers, and red onion. Season with salt and pepper.
2. Heat a griddle pan over medium heat and add the butter. Sear the kebobs until the chicken is cooked.
3. In a bowl, mix together the soy sauce, rice vinegar, and sesame oil.
4. Place the kebobs onto a serving dish and garnish with black sesame seeds and scallions.
5. Drizzle with soy dressing or serve on the side.

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