Chicken and Veggie Skewers with Crispy Roasted Potatoes


Modified Recipe & Photo from Rachael DeVaux

Serves Two


The Ingredients

Skewers

  • 2 organic chicken breasts, trimmed and tenderized & cut into bite size pieces

  • 1/4 cup extra virgin olive oil

  • 1/4 cup packed, finely diced cilantro

  • 1/2 tbsp minced garlic

  • Few shakes of: chili powder, ground pepper, sea salt

  • Tip of a jalapeño, diced finely

  • 1 lime

Veggies

  • 2 bell peppers, sliced & halved

  • 1/4-1/2 red onion, sliced

  • 1-2 tbsp extra virgin olive oil

  • salt & pepper to taste

Potatoes

  • 1/2 lb fingerling potatoes, quartered

  • 1/2 tbsp avocado oil or extra virgin olive oil

  • 2 tsp seasoning of choice

Garnishes

  • Green onion, to taste

  • Avocado, to taste


The Instructions

  • Preheat the grill & Preheat oven to 450ºF

  • Trim & tenderize the chicken breast. Cut into bite size pieces.

  • Marinate the chicken in a mixture of extra virgin olive oil, cilantro, minced garlic, few shakes chili powder, ground pepper & sea salt, a jalapeño, & fresh lime juice.

  • Let marinate for 10-20 min. Place quartered potatoes on baking sheet. Drizzle w| avocado oil & seasoning. Bake at 450ºF for 25-30 minutes.

  • Grease your skewers up with olive oil (or let them soak in water for a few to prevent splitting) and start building. Hit the grill.

  • In a large skillet, place vegetables & olive oil. Cook the vegetables over medium-low heat & cook until the firmness is as desired.

  • Once everything is cooked, serve with chives over the top of everything, avocado & roasted potatoes on the side.

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