- Portion size 4 servings
Ingredients
Method
Cut chicken into 1-inch (2.5 cm) pieces. In bowl, whisk together oil, lemon juice, garlic, thyme, salt and pepper. Add chicken and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Seed and cut pepper into 1-inch (2.5 cm) chunks. Alternately thread chicken and pepper onto eight 8-inch (20 cm) skewers. Cook on greased grill or in grill pan over medium-high heat, in batches and turning occasionally, until chicken is browned and no longer pink inside, 12 to 16 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 303 mg
- Protein 26 g
- Calories 189.0
- Total fat 8 g
- Cholesterol 66 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 6.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 40.0
