Teriyaki Chicken Kebabs

20 min

4 servings

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.

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.

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.