Chicken Veggie Kabobs

(Serves 4)

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 1/4 cup olive oil
• 1/3 cup coconut aminos
• 1/4 cup raw honey
• 1 teaspoon minced garlic
• salt and pepper to taste
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 2 small zucchini, cut into 1 inch slices
• 1 medium onion, cut into 1 inch pieces
• 1 tablespoon chopped parsley

Instructions:

1. Place the olive oil, coconut aminos, honey, garlic and salt and pepper in a large bowl.
2. Whisk to combine.
3. Add the chicken, bell peppers, zucchini and onion to the bowl. Toss to coat in the marinade.
4. Cover and refrigerate for at least 1 hour, or up to 8 hours.
5. Soak wooden skewers in cold water for at least 30 minutes. Preheat the grill or grill pan to medium high heat.
6. Thread the chicken and vegetables onto the skewers.
7. Cook for 5-7 minutes on each side or until chicken is cooked through.
8. Sprinkle with parsley and serve.

Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.