Teriyaki Chicken Kebabs

20 min
4 servings
$4.53/serving

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and ¹⁄₂ cup cooked grain.

Ingredients

1 lb (450 g) boneless, skinless chicken breasts

4 tbsp Teriyaki Dry Glaze or Montreal Steak Rub, divided

2 tbsp olive oil, divided

2 yellow peppers

1 small onion

2 tbsp Red Pepper Jelly, honey, or maple syrup

2 tbsp low sodium soy sauce

Preparation

Preheat grill to medium-high.
Cut chicken into cubes. In bowl, combine 2 tbsp dry glaze and 1 tbsp oil. Add chicken; stir to evenly coat.
Cut peppers and onion into 1” cubes. Thread meat and vegetables onto skewers.
Place skewers on grill; rotate often until lightly charred and chicken is cooked through, 8–10 min.
Meanwhile, in a bowl stir together 2 tbsp dry glaze, jelly, soy sauce, and 1 tbsp oil.
Place skewers onto a large platter; drizzle with sauce.

Nutritional Information

Per serving: Calories 280, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 85 mg, Sodium 410 mg, Carbohydrate 17 g (Fibre 2 g, Sugars 11 g), Protein 28 g.

Tips

Double this recipe and use leftovers for meal prepping.

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Red Pepper Jelly