Epicure Recipes

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

  1. Preheat grill to medium-high.
  2. 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.
  3. Meanwhile, cut peppers into 1" cubes.
  4. Slice zucchini into thick rounds.
  5. Thread meat and vegetables onto 12" metal skewers.
  6. 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.