Makes 2 Servings
Macros: 246 cal, fat 10g, Carbs 6g, Fibre 3g, Protein 33g
Chicken Breast (skinless,
boneless, cut into one-inch cubes) Coconut Oil (melted)
Red Bell Pepper (medium, chopped) Barbecue Skewers
Coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Combine with sea salt and set aside.
In a large bowl, toss the chicken in coconut oil. Add the spices and mix until well coated. Pierce the chicken and red bell peppers onto the barbecue skewers.
Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Sprinkle additional cumin just before serving (optional). Enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
One serving equals two skewers.
More Flavour: Add chili powder and garlic to your spice mix. Use a charcoal grill.
Additional Toppings: Serve with tabbouleh, pita, plain yogurt, brown rice, lettuce wraps, pickled or grilled vegetables.
BBQ skewers: If using wooden skewers, be sure to soak in water for at least 30
minutes before grilling.
No Coconut Oil: Use olive oil, butter, or ghee instead.