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A twist on your typical chicken and veggies dinner! The veggies in this dish are extra special with the addition of Brussels sprouts giving all the B vitamins, even the little guys like thiamine, riboflavin, and niacin (aka B1, B2, and B3). Your immune system also gets a boost through the garlic (anti-inflammatory goodness) and sweet potatoes (vitamin A).
2 CUPS BRUSSELS SPROUTS, TRIMMED AND HALVED
2 CUPS (ABOUT 1 LARGE) SWEET POTATO, PEELED, HALVED, AND SLICED INTO THIN HALF MOONS 2 TBSP OLIVE OIL DIVIDED
3 – 4 CHICKEN BREAST (1 LB.) TRIMMED, CUBED
2 TSP CHOPPED GARLIC
3 TBSP FRESH LEMON JUICE
1½ TSP DRIED OREGANO
¾ TSP SALT
SKEWERS FOR KABOBS
STEP 1:
Combine lemon juice, garlic, oregano, salt, and 1 Tbsp olive oil, whisk to combine. Add cubed chicken and allow to marinate in refrigerator 2 hours, covered.
STEP 2:
Preheat broiler, with oven rack 6 inches from heat.
STEP 3:
Place Brussels sprouts and potato on a rimmed baking sheet, toss with 1 Tbsp oil, spread in an even layer. Broil for 10 minutes.
STEP 4:
While vegetables broil, thread marinated chicken onto skewers — about 4 to 5 cubes per skewer. Heat a grill pan over high heat, add skewer, and cook 6 minutes until done.
STEP 5:
Serve 2 skewers with 1 cup broiled vegetables.
Servings: 4
Nutrition per Serving: Calories 354, Fat 11g, Carbs 25g, Fiber 5g, Sugars 6g, Protein 39g
