Skewers make any meal more fun, and they make dinnertime so EASY! These chicken skewers get your protein and vegetables cooked all at once, making them ideal for meal prep an easy weeknight dinner. And, with one ounce of chicken per skewer, they’re perfectly pre-portioned! This was a Whole30 dinner recipe I threw together quickly one night, and it turned out to be so simple and delicious. But, feel free to get creative with your favorite veggies and flavorings! Don’t be afraid to adjust recipes to suit your preferences, or to experiment in the kitchen with no recipe at all. The best ingredients for tasty recipes are the ingredients that YOU will enjoy!
1 pound (LB) boneless skinless chicken breast (cubed)
16 brussels sprouts
16 button mushrooms
chili lime seasoning (to taste)
onion salt (to taste)
pepper, to taste
2 red onion cut into wedges
salt, to taste
16 wooden skewers
2 zucchini cut into thick rounds
Place skewers in a dish, cover with water, and soak for at least an hour before roasting. Remove from water and rest on paper towels before assembling.
Preheat oven to 400°F (200°C).
Assemble prepped chicken and veggies on skewers. For some tougher veggies (like Brussels sprouts), it can help to use a separate skewer to carve a hole through it before assembling!
Place assembled skewers in a large mixing bowl. Drizzle with oil, sprinkle on seasonings, and toss to coat.
Place skewers on a wire baking rack on a lines baking sheet. Roast for 25 minutes.
Serve and enjoy!
5g fiber | 5g sugar | 11g net carbs
Serving: 4 skewers