Grilled Chicken Fajita Kabobs
Ingredients
The kabobs
-
16
oz.
boneless, skinless chicken breast, chopped into squares
-
3
large
bell peppers, chopped into squares
-
1
medium
purple onion, chopped into squares
-
1
tablespoon
olive oil
The seasoning
-
1
tablespoon
ground cumin
-
1
tablespoon
garlic powder
-
1
tablespoon
chili powder
-
2
teaspoons
paprika
-
¼
teaspoon
sea salt
-
¼
teaspoon
pepper
To serve
-
1
lime
cut into wedges
-
to taste
fresh cilantro, chopped
Instructions
- Preheat the grill or oven to 400ºF.
- Slice the peppers and onions into 1-inch squares and coat them with olive oil in a bag.
- Cut the chicken breast into 1-inch chunks and place them in another bag.
- Combine the fajita spices in a bowl, divide them between the vegetables and chicken, and let sit for 10 minutes.
- Assemble the kabobs by alternating peppers, onions, and chicken on skewers.
- Grill the kabobs for about 15 minutes, turning every 4-5 minutes, until the chicken reaches an internal temperature of 165ºF.
- Remove from heat, squeeze lime juice over the kabobs, and sprinkle with fresh cilantro before serving.
Nutrition Facts (estimated)
Servings
4
Calories
216
Total fat
6g
Total carbohydrates
13g
Total protein
28g
Sodium
mg
Cholesterol
mg
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