Chicken and Pepper Kebabs
You can never have too many main course recipes, so give Chicken and Pepper Kebabs a try. One portion of this dish contains about 39g of protein, 22g of fat, and a total of 394 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of garlic, sesame oil, cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes approximately 32 minutes. It is a good option if you're following a gluten free and dairy free diet.
Instructions
In a small bowl, combine soy sauce, sesame oil, five-spice powder, garlic, crushed red pepper, vegetable oil and cilantro, if desired.
Place chicken in a large ziplock bag. In a separate large ziplock bag, combine onion and bell peppers. Divide marinade between bags, seal and gently toss to coat. Refrigerate both bags for at least 45 minutes.
Preheat broiler, placing a rack about 5inches from heat source. Line a large, rimmed baking sheet with foil; mist foil with cooking spray. Thread chicken and vegetables onto 4metal skewers.
Place on baking sheet and broil until chicken is cooked through and vegetables are tender, turning often, about 12 minutes total.