2 lbs boneless skinless chicken breast, cut into 1-in chunks 2 green bell peppers, cut in 2-in pieces 1 large onion, cut into 2-in pieces 1 (8-oz) package baby bella mushrooms 1/2 cup vegetable oil 1/2 cup soy sauce (4 oz) 3 cloves garlic, minced 1 tsp crushed red pepper 20 cherry tomatoes Brown rice
In a large bowl, combine chicken, red bell peppers, onion, and mushrooms.
\r\nIn a small bowl, whisk together vegetable oil, soy sauce, garlic, and crushed red pepper. Pour over chicken mixture; toss gently to combine. Cover and refrigerate for up to 4 hours. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350˚ to 400˚ F).
\r\n\r\nDrain chicken, discarding marinade. Thread chicken, vegetables, and cherry tomatoes on skewers as desired. Grill skewers, covered with grill lid, for 6 to 8 minutes, turning skewers occasionally or until vegetables are tender and chicken is cooked through. Serve with rice.
\r\n\r\nRecipe courtesy of the Deen Brothers.
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