Modified Recipe & Photo from Rachael DeVaux
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
2 bell peppers, sliced & halved
1/4-1/2 red onion, sliced
1-2 tbsp extra virgin olive oil
salt & pepper to taste
1/2 lb fingerling potatoes, quartered
1/2 tbsp avocado oil or extra virgin olive oil
2 tsp seasoning of choice
Green onion, to taste
Avocado, to taste
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.