Protein Packed Baked Veggie and Chicken Skewers

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Protein Packed Baked Veggie and Chicken Skewers

Protein Packed Baked Veggie and Chicken Skewers

These baked chicken skewers give you a great dinner recipe full of protein and fiber without sacrificing taste. Use the leftovers to pack without the skewers for a filling and delicious lunch

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16
Calories 103 kcal

Ingredients

  • 30 bamboo skewers, cut in half
  • 2 cup coconut aminos
  • 2 cup filtered water
  • 1 cup pure maple syrup
  • 6 Tablespoons apple cider vinegar
  • 6 Tablespoons olive oil
  • 2 Tablespoon onion powder
  • 4 teaspoon garlic powder
  • 2 Tablespoon minced ginger root
  • 2 lb organic chicken breast tenders, cut into 2-inch pieces
  • 2 orange bell pepper, cut into 1 inch pieces
  • 2 green bell pepper, cut into 1 inch pieces
  • 2 yellow bell pepper, cut into 1 inch pieces

Instructions

  1. Soak the bamboo skewers in water for an hour.

  2. Combine all of the ingredients, except the bell peppers, in large Ziploc bag. Marinate in the fridge for 1 hour.

  3. Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers.

  4. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through.

  5. Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein 

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