Cook time: 15-20 min
Total time: 1 – 1 ½ hours
1 large skinless, boneless chicken breast
1 green and red bell pepper
½ red onion
1 yellow squash
12 whole bella mushroom caps
6 large skewers
1 tbsp lime juice
2 tbsp olive oil (plus a little to drizzle over the veggies)
1 tbsp balsamic vinegar
½ tsp minced garlic
Salt and pepper to taste
Cut chicken into bite sized pieces.
Make marinade: combine olive oil, balsamic vinegar, garlic in a small zip lock bag. Add chicken and marinade for 1 hour.
While the chicken marinades, cut the veggies (except for the mushrooms) into large chunks
Drizzle the veggies with olive oil and sprinkle with salt and pepper.
Soak wooden skewers in water until ready for use.
Stack skewer with veggies and meat. I usually like to do mushroom endcaps. If you have extra veggies you can just do veggie skewers like we did.
Grill on medium heat for about 15-20 minutes (About 8ish minutes on each side) until chicken is no longer pink.
About the Contributor: Nicole Brooker, CNS earned her Master’s degree in Applied Clinical Nutrition from New York Chiropractic College in August 2018. Nicole is passionate about nutrition education, GI health, and disease prevention. She is currently an adjunct professor at Columbia International University where she developed and wrote the curriculum for a Health and Nutrition Minor.