Baked Veggie and Chicken Skewers

Baked Veggie and Chicken Skewers

These delicious Baked Veggie and Chicken Skewers are a quick and simple dinner that's filled with fiber and protein. Dinners like this will get you well on your way to transforming your body. Pack the leftovers for a wholesome, fat burning lunch. Servings: 8

Here's what you need:

15 bamboo skewers, cut in half
1 cup coconut aminos
1 cup filtered water
1/2 cup pure maple syrup
3 Tablespoons apple cider vinegar
3 Tablespoons olive oil
1 Tablespoon onion powder
2 teaspoon garlic powder
1 Tablespoon minced ginger root
1 lb organic chicken breast tenders, cut into 2-inch pieces
1 orange bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces

Soak the bamboo skewers in water for an hour.

Combine all of the ingredients, except the bell peppers, in large ziplock bag. Marinate in the fridge for 1 hour.
Preheat the oven to 375 degrees F. Thread the chicken pieces, alternating with bell pepper pieces, on the skewers. Line on a lightly greased pan and bake for 30 minutes, or until fully cooked through.

Nutritional Analysis: One serving equals: 103 calories, 2g fat, 130mg sodium, 8g carbohydrate, 1g fiber, and 14g protein

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