A twist on your typical chicken and veggies dinner! The veggies in this dish are extra special with the addition of Brussel sprouts giving all the B-vitamins, even the little guys like thiamine, riboflavin, and niacin (aka: B1, B2, and B3). Your immune system also get s 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
1-1/2 TSP DRIED OREGANO
¾ TSP SALT
SKEWERS for KEBOBS
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.
Preheat broiler, with over rack 6 inches from heat.
Place brussels sprouts and potato on a rimmed baking sheet, toss with 1 TBSP oil, spread in an even layer. Broil for 10 minutes.
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.
Serve 2 skewers with 1 cup broiled vegetables.
Nutrition per Serving: Calories 354, Fat 11g, Carbs 25g, Fiber 5g, Sugars 6g, Protein 39g