| 7 | 40 | 408 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 3 |
| 4 breast | Chicken breast, boneless, skinless (large) |
| 227 gm | Asparagus |
| 1 tsp | Garlic powder |
| 1 tsp | Onion powder |
| 1 tbsp | Lemon peel (zest) |
| 1 tsp | Lemon juice |
| 2 tsp | Extra virgin olive oil |
Chop your asparagus into 1 or 1 -1/2 inch pieces.
Chop your chicken into bite-sized pieces. (Approximately 1 or 1-1/2 inch square cubes)
Place all ingredients in a ziplock back, mix it around until combined
You really need to mix it up well to get even coverage of the oil and spices. So take your time. You'll have better-tasting chicken if you do.
Alternate placing your asparagus and chicken on your kebob sticks.
Put your Kebobs on a parchment-lined cookie sheet and place them in the oven.
Set your timer for 10 minutes.
When the 10 minutes is up, open your oven, flip your kebobs.
Flip the dial on your oven to "broil" instead of bake.
Broil for 10-15 minutes, or until you have a nice browned bit of chicken. A thermometer should read about 170°F.
| Meat | 3.4 |
| Vegetables | 1.1 |
