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Chicken Kabobs with Red Peppers & Onions
Chicken Kabobs with Red Peppers & Onions

Chicken Kabobs with Red Peppers & Onions

1 Hr(s) 20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 lb boneless chicken breasts, cubed
1 tsp garlic powder
1 tsp Adobo (all purpose seasoning)
1 tsp Goya Sazon with Coriander & Annatto
1 tsp onion powder
1 1/2 Tbsp olive oil
Rice A Roni any flavor (optional)
Red peppers
25 wood skewers, soaked in water for 30 min
Romaine lettuce
Cherry tomatoes
Kraft Caesar Dressing
Grated parmesan cheese
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Let's Make It
Place cut up chicken cutlets in a bowl. Add all remaining ingredients up to olive oil. Then drizzle the olive oil over the chicken and blend with spoon until completely coated. Let stand in fridge till ready to thread.
Meanwhile prepare Rice A Roni according to package set aside. Cut up red peppers and onions into cubed or wedge pieces. Take wooden skewer that has been soaking in water for 30 minutes and begin alternating the chicken peppers and onions.
Preheat griddle pan to 350 degrees F and spray cooking spray on pan and on chicken. Flipping the chicken at ten minute intervals makes the chicken cook evenly. Cook till well done. Serve with salad and rice.
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