Chicken & Veggie Skewers with Lemon Garlic Dip

Ingredients

• 1/2 cup, dry Jasmine Rice

• 10 oz Skinless Chicken Breast (Cubed)

• 1/2 cup, chopped Zucchini (Cut into 1-inch thick slices)

• 1/2 medium Red Bell Pepper (Cut into 1-inch pieces)

• 1/4 medium Red Onions (Cut into 1-inch pieces)

• 1/2 cup Cherry Tomatoes

• 1 tbsp Olive Oil

• 1/2 tsp dried leaves Oregano

• 1/4 tsp Garlic Powder

• 1/4 tsp Kosher Salt

• 1 dash Black Pepper

• 2 tbsp Plain Coconut Yogurt

• 1/4 medium Lemon (Juiced)

• 1 clove Garlic (Minced)

Directions

1. Preheat the grill or oven to 400°F (200°C).

2. Cook rice according to package instructions. Fluff and set aside.

3. In a large bowl, toss the chicken, zucchini, red bell pepper, red onion, and cherry tomatoes with the olive oil, oregano, garlic powder, half the kosher salt, and black pepper until evenly coated.

4. Thread the chicken, zucchini, red bell pepper, red onion, and cherry tomatoes alternately onto skewers, leaving a small space between pieces for even cooking.

5. Grill or roast for 12–15 minutes, turning halfway through, until the chicken is cooked through and the vegetables are tender.

6. In a small bowl, stir together the yogurt, lemon juice, garlic, and the remaining kosher salt until smooth.

7. Serve the skewers over the prepared rice with the lemon garlic dip on the side.

Energy : 430 Cal

Fat : 11.4 g

Carbs : 43.7 g

Protein : 37.2 g

Fiber : 3.2 g

Sugar : 4.1 g