Meal Prep Recipes

Chicken Kabobs Meal Prep

 

 

 

Chicken Kabobs

Prep Time: 10 Minutes           Cook Time: 35 Minutes

Calories: 360

Carbohydrates: 17g     Fat: 16g     Protein: 37g

Makes 4 Servings

 

 
 

Ingredients:

For the Kabobs

  • 1.5 lbs of Chicken Breast
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 small Onion
  • 1 Tbsp Olive Oil
  • 1 Tbsp Onion Powder
  • 2 tsp Garlic Powder
  • 1-2 Tbsp Tabasco Sauce
  • 1 tsp salt
  • 1 tsp pepper

For the Carrots and Zucchini

  • 6-8 Carrots
  • 1 large Zucchini
  • 3 Tbsp Grated Parmesan
  • 1 Tbsp Butter
  • Salt and Pepper to taste

 

Preparation: 

For the Kabobs

  1. Cut your chicken into 1" cubes and place in a ziplock bag.  Add 1 Tbsp olive oil, 1 Tbsp onion powder, 2 tsp garlic powder, 1-2 Tbsp tabasco (more if you like spicy), 1 tsp salt, 1 tsp pepper to the bag and remove as much air as possible.  Refrigerate and marinate for at least 20 minutes. 
  2. Wash your peppers and cut them and the onion into 1" pieces.  
  3. After the chicken has marinated, place the chicken and vegetables on the skewers.  Try to make it fit on 8 skewers. 
  4. Bake in a 400F oven for 10 minutes and then turn and cook an additional 6-7 minutes or until the chicken reaches an internal temperature of 165F.

 

For the Carrots and Zucchini

  1. Wash the vegetables and peel the carrots.  Cut the carrots on a bias into pieces about 1-2" in length.  
  2. Cut the zucchini into slices or however you prefer to eat your zucchini.
  3. In a skillet over medium heat, melt 1 Tbsp of butter and add the carrots.  Cook for 1-2 minutes and coat the carrots.
  4. Place the carrots on a sheet pan and bake in a 400F oven for 10 minutes.  
  5. Remove from the oven and add the zucchini. Sprinkle the top of the vegetables with grated parmesan cheese.  Season with salt and pepper to taste. Bake an additional 7-8 minutes or until the zucchini is soft. 

Divide your ingredients evenly 4 ways.  The sauce in the picture is a mixture of Greek yogurt, dijon mustard, lemon juice, and salt.  Serve with whatever sauce you like.

 

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Click this photo to see some of the recipes included in the 2nd Edition!

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