Epicure Recipes

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Teriyaki Chicken Kebabs

LunchDinnerLunchIndependence DayDinnerCanada DayChicken & PoultryLow-sodiumHigh ProteinSugar ConsciousDairy-freeBBQ

20 min

4 servings

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Ingredients

  • 1 lb (450 g) boneless, skinless chicken breasts
  • 4 tbsp Teriyaki Dry Glaze or Montreal Steak Rub, divided
  • 2 tbsp olive oil, divided
  • 2 yellow peppers
  • 1 small onion
  • 2 tbsp Red Pepper Jelly, honey, or maple syrup
  • 2 tbsp low sodium soy sauce

Preparation

  • Preheat grill to medium-high.
  • Cut chicken into cubes. In bowl, combine 2 tbsp dry glaze and 1 tbsp oil. Add chicken; stir to evenly coat.
  • Cut peppers and onion into 1” cubes. Thread meat and vegetables onto skewers.
  • Place skewers on grill; rotate often until lightly charred and chicken is cooked through, 8–10 min.
  • Meanwhile, in a bowl stir together 2 tbsp dry glaze, jelly, soy sauce, and 1 tbsp oil.
  • Place skewers onto a large platter; drizzle with sauce.

Epicure Products Used

Nutritional Information

Per serving: Calories 280, Fat 11 g (Saturated 1.5 g, 0 0 g), Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 17 g (Fiber 2 g, Sugars 11 g), Protein 28 g.

Tips

Double this recipe and use leftovers for meal prepping.

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1⁄2 cup cooked grain.