Chili Lime Chicken with Vegetable Kabobs

Serves 8
Ingredient list: 
  • 1½ lbs. boneless, skinless chicken breast cut into 1-inch pieces
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp lime juice
  • 1 Tbsp. red wine vinegar
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 1 cup green or red peppers cut into 1-inch wedges
  • 1 cup onion cut into ½-inch cubes
  • 1 cup zucchini cut into ½-inch rounds
  • 8 kebab skewers
Preparation: 

Place chicken, 2 Tbsp. of the olive oil, lime juice, red wine vinegar, garlic powder, chili powder and salt in a gallon-size resealable plastic bag. Refrigerate for 3 to 24-hours, turning bag several times to coat the chicken.

Heat grill on medium low.

Place vegetables in a resealable bag with 2 Tbsp. of the olive oil. Toss gently.

Remove chicken from bag; discard marinade. Alternate threading chicken and vegetables on skewers.

Place the kebabs on the grill. Turn each kebab one-quarter about every 2-minutes until chicken is cooked through (about 8 to 10 minutes).

Serve immediately.