Chicken and veggie stick marinated in cilantro, lime, and cumin. Present with rice, salsa, and warm tortillas.
Prep:
30 mins
Cook:
10 mins
Total:
1 hr 40 mins
Additional:
1 hr
Servings:
4
Ingredients
Original recipe yields 4 servings
Ingredient Checklist
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- salt and ground black pepper to taste
- 2 skinless, boneless chicken breast halves – cut into 1-inch cubes
- 1 small zucchini, cut into 1/2-inch slices
- 1 onion, cut into wedges and separated
- 1 red bell pepper, cut into 1-inch pieces
- 10 cherry tomatoes
Directions
- Step 1
In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour. - Step 2
Preheat grill for high heat. - Step 3
Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers. - Step 4
Brush grill with oil, and arrange skewers on the hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.
Nutrition Facts
Per Serving:
166 calories; 7.9 g total fat; 34 mg cholesterol; 49 mg sodium. 9.4 g carbohydrates; 15.2 g protein; Full Nutrition