Chili and Lime Chicken Kabobs
Well you all know about my pepper obsession, so here is another great dish that will make your palate salivate. If you are sensitive to spice, use less chili powder. Make sure to get pasture-raised, organic chicken whenever possible. This is important because there are a ton of food label claims that confuse the consumer. Pasture-raised means the animal was raised on a pasture where it was able to eat nutritious grasses and other plants. Many chickens are fed grain in a feedlot or barn and don’t get much access to sunlight.
Animals are able to move freely and behave in a traditional manner when they are pasture-raised. It’s a bit different than “grass-fed.” Grass-fed animals are not fed grain, animal by-products, synthetic hormones, or antibiotics to promote growth or prevent disease. They may be given antibiotics to treat disease. These chili, lime kabobs could be your go-to meal for the night! Add other veggies, like jalapeños to spice up this dish. Literally!
Hands-on time: 25 minutes
Total Time: 45 minutes
Gluten free, dairy free
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 1 large lime
1 Tbsp chili powder
1 ½ tsp ground cumin
2 cloves garlic, pressed
½ tsp salt
1 large red bell pepper
1 large green bell pepper
1 large red onion
Greek yogurt for serving (optional)
- Cut the chicken into bite-sized pieces and place in a plastic bag or pyrex container with a lid.
- In a small bowl, whisk together olive oil, lime juice and zest, chili powder, cumin, garlic, and salt. Pour over the chicken and cover with a lid. Make sure the chicken is fully coated.
- Refrigerate for 30 minutes or overnight. Soak wooden skewers in water for 20 minutes or use reusable skewers.
- Heat your grill to medium-high. Cut bell peppers and onions into ¾-inch chunks. Thread skewers with peppers, chicken, and onions.
- Grill until chicken is fully cooked, about 6-8 minutes. Flip halfway through.
- Serve warm with Greek yogurt, salsa, guacamole, or whatever you’d like.