When it’s just too hot to cook inside, there’s nothing better than firing up the grill & cooking up a batch of succulent marinated kebabs. This easy Lean and Green recipe is family friendly, delicious and ridiculously simple. Serve over greens, with rice for those not on program or just devour as-is. Make a double batch & have the next day over salad! That is, if you have ANY leftovers, lol. Enjoy!
1½ lb Boneless chicken breasts cut into 1” pieces
1 C Red bell pepper cut into 1” pieces*
1 C Green bell pepper cut into 1” pieces*
1 C Cherry tomatoes*
1 C Zucchini cut into ½ inch thick slices*
3 T Apple Cider Vinegar
Add all ingredients to a large zipper bag. Seal the bag and massage the marinade into the meat and veggies. Place in the fridge for one hour up to overnight. When ready to cook, Preheat outdoor grill to medium-high heat.
Thread meat and vegetables onto individual skewers, alternating them for best cooking results. Grill for 5-7 minutes on each side, until desired temperature is reached. Use a meat thermometer for best results.
*You may mix and match the vegetables to meet your preferences. In order to make 2 green servings, however, the total amount of veggies used needs to be 4 Cups. Please consult the Lean Options chart for details.
Medifast recipe servings / Take Shape for Life recipe servings / Optavia recipe servings / Lean and Green Recipe servings: ¼ of this recipe is 1 lean, 2 green and 1 healthy fat option
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