|0 min||0 min||1|
|4 breast||Chicken breast, boneless, skinless (large)|
|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, and moosh it around (yes,"moosh" is a very technical word. So moosh darn it... MOOSH!!! - Sorry, I can get a little bossy sometimes. Ignore me. But you still gotta moosh).
Don't skimp on the mooshing because there is not a lot of oil in this recipe. 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. Don't ask me why, it just looks prettier I guess. And that's how everyone else does it... And yes, I would probably jump off a bridge if my friends were all doing it.... with a bungee attached, of course.)
Now this is the tricky part. So read carefully...
Put your Kebobs on a parchment lined cookie sheet and place in the oven.
Set your timer for 10 minutes.
When the 1o minutes is up, open your oven, flip your kebobs over (don't burn yourself, please), and close the oven door.
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 degrees F.
is an excellent source of lean protein
is a great source of fiber and vitamin A, C and E