Epicure Recipes

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Portuguese Chicken & Veggie Kebabs

DinnerDinnerLunchLunchChicken & PoultryLow-sodiumGluten-freeHigh ProteinSugar ConsciousDairy-freeBBQ

20 min

4 servings

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Ingredients

  • 1 lb (450 g) boneless, skinless chicken breast or firm tofu
  • 2 tbsp Piri Piri Dry Glaze
  • 1 tbsp oil
  • 2 bell peppers
  • 2 small zucchinis

Preparation

  • Preheat grill to medium-high.
  • Cut chicken into 1" cubes. Place in bowl; add dry glaze and oil. Stir to evenly coat. If you have extra time, let stand for 10 min to marinate.
  • Meanwhile, cut peppers into 1" cubes.
  • Slice zucchini into thick rounds.
  • Thread meat and vegetables onto 12" metal skewers.
  • Place skewers on grill; rotate often until lightly charred and chicken is cooked through, 12–15 min.

Nutritional Information

Per serving: Calories 180, Fat 6 g (Saturated 1 g, 0 0 g), Cholesterol 65 mg, Sodium 125 mg, Carbohydrate 7 g (Fiber 2 g, Sugars 4 g), Protein 24 g.

Tips

Consider using safflower oil or avocado oil when grilling instead of olive oil. Olive oil has a lower smoke point so it breaks down and burns faster, creating a bitter taste.

Perfectly Balance Your Plate

Serve with 1 pita, 1 cup fresh veggies, 1 tbsp prepared Epicure dip.