Grilled Fajita Chicken Kabob

Ingredients:

1 red onion cut into 1 1⁄2 inch pieces
2 bell peppers cut into 1 1⁄2 inch pieces
2 Tbsp olive oil
1⁄2 tsp salt
1⁄4 tsp pepper

Fajita Chicken:

2 lbs chicken breasts cut into 1 1⁄2 inch cubes
2 Tbsp lime juice
1⁄3 c olive oil
1 Tbsp soy sauce gluten-free
Taco Seasoning to taste
Cilantro (optional)

Makes 6 servings

1. Place cut red onion and bell pepper in a large, gallon-sized zip-top bag with 2 Tbsp olive oil, 1⁄2 tsp salt and 1⁄4 tsp pepper. Toss to coat and refrigerate until ready to use.

2. For the Fajita Chicken Marinade:

Combine lime juice, 1⁄3 cup olive oil, soy sauce, and pre-mixed taco seasoning in a medium-sized bowl. Whisk to combine. In another large, gallon-sized zip-top bag place chicken cubes and marinade. Shake well and refrigerate for 30-45 minutes.

3. For the Kabob Assembly:

While chicken is marinating, soak 12-15 wooden skewers in water until ready to use.

Once chicken is done marinating, alternatively add chicken and veggies to the wooden skewers.

Heat grill to medium-high. Cook skewers for 3-4 minutes per side, totaling about 10-12 minutes.

Serve these kabobs with cilantro and enjoy over rice, in tacos, or eat them on their own!