Chili Lime Chicken Kabobs
Equipment
4 wood skewers, soaked in water for 15 minutes
Ingredients
CHICKEN KABOBS:
- 1 pound boneless skinless chicken breasts cut into 1 1/2 inch pieces
- 3 tablespoons coconut oil melted (or butter)
- 1 1/2 tablespoons Coconut vinegar (or apple cider vinegar)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- pinch cayenne pepper
- Salt and pepper to taste
"RICE":
- 4 cups cauliflower grated
- 1 tablespoon coconut oil (or butter)
OPTIONAL GRILL ADDITIONS:
- green bell pepper
- mushrooms
- zucchini
- onion
Instructions
CHICKEN KABOBS:
- In a small bowl, whisk together the oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
"RICE":
- To make the “rice,” cut the cauliflower into pieces and pulse in a food processor until small pieces of “rice.” TIP: You can also use the heart of the cauliflower for rice, or use for making “French Fries.” (TIP: can do this up to 2 days ahead of time and store in the fridge for easy lunch/dinner options). Stir fry the cauliflower “rice” in oil for about 3-5 minutes or until cauliflower pieces are done to the desired liking.
Nutrition
Calories: 317.5 | Fat: 17.7g | Protein: 37.1g | Carbohydrates: 6.7g | Fiber: 3g | P:E Ratio: 1.7