Kenyan Spiced Grilled Chicken Skewers with Roasted Veggies (Paleo-Friendly)

Allergens

N/A

Ingredients

• 1. 600g boneless, skinless chicken breast 2. 8 wooden skewers, soaked in water for at least 30 minutes 3. 1 small red onion, cut into wedges 4. 1 large bell pepper, cut into 1
• inch pieces 5. 1 large zucchini, sliced into rounds 6. 1 medium yellow squash, sliced into rounds 7. 2 cups cherry tomatoes, whole 8. 2 tbsp olive oil 9. Salt and black pepper, to taste 10. For the spice mix: 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, a pinch of ground ginger, a pinch of ground nutmeg, and salt to taste

Instructions

1. Preheat your grill or oven to 400°F (200°C).
2. In a small bowl, combine all the spice mix ingredients set aside.
3. Cut chicken into 1 inch cubes and thread onto skewers, leaving a little space between each piece.
4. In a large mixing bowl, toss chicken skewers with half of the spice mix to coat evenly. Set aside.
5. On a large baking sheet or grill pan, spread out prepared vegetables and drizzle with olive oil, salt, and pepper toss to coat evenly.
6. Grill or roast chicken skewers for 12 15 minutes until cooked through, flipping halfway. Add vegetables and cook for an additional 10 15 minutes until tender but still firm.
7. Remove from heat and let rest for a few minutes before serving.

Chef’s Insight

The combination of spices creates a harmonious blend of flavors that will make your taste buds dance with joy. The succulent chicken and perfectly roasted vegetables provide a satisfying meal that's both delicious and nutritious.

Notes

Feel free to adjust spice levels according to personal preference. - Serve with a side of coconut rice or cauliflower rice for a complete meal.