Honey Teriyaki Chicken Kabobs

• temps total: 42 minutes

Ingrédients

2 ½ lbs of boneless skinless chicken breasts

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

1 medium sized white onion

8 oz package of baby bella mushrooms

Marinade: (measurements are estimated)

3/4 cup teriyaki sauce of choice

I used @Primal Kitchen Foods Honey Teriyaki Sauce)

1/4 cup coconut aminos (could sub for soy sauce)

1/3 cup honey

4 tbsp minced garlic

Salt + pepper to taste

Garnishes:

Sesame seeds

Sliced green onions

Note(s): Some measurements are estimated, adjust ingredients to your liking. Cooking time may vary depending on grill, size of kabobs, etc.

Instructions

Cut peppers into ~1-1.5 inch equal size pieces. Next the onions. Then the chicken breasts.

Add the chicken, peppers/onions & mushrooms to a large bowl. Add in the teriyaki sauce, coconut aminos, honey, minced garlic, salt + pepper & mix till well combined. Let marinate for ~30 min or up to 24 hours.

Add the veggies and chicken onto skewers following a pattern of your choice. Once you run out of enough to follow the pattern, just add the all extras on to another skewer.

Grill over medium-high heat for 8-10 min per side or until largest piece of chicken reaches 165°F internal. Once done, remove and let cool for a few minutes.

Serve over jasmine rice, top with additional teriyaki sauce, honey, sesame seeds & green onions then ENJOY! 🙌🏻