Scrumptious Portuguese Lunch Recipe: Grilled Chicken & Vegetable Skewers with Herb-Garlic Sauce (Paleo, Gluten-Free)

Allergens

None, gluten-free and dairy-free recipe.

Ingredients

• 800g boneless, skinless chicken breasts
• 4 cups mixed colorful bell peppers, halved and seeds removed
• 2 large red onions, cut into wedges
• 3 tbsp olive oil
• Salt & pepper, to taste
• Fresh parsley, for garnish Herb
• Garlic Sauce:
• 1 cup fresh basil leaves
• 1/2 cup fresh parsley leaves
• 4 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup extra virgin olive oil
• 2 tbsp lemon juice

Instructions

1. Preheat the grill to medium high heat or prepare a hot fire for barbecuing.
2. Cut chicken breasts into 1 inch cubes and vegetables into bite sized pieces.
3. In a large bowl, toss the chicken and vegetables with olive oil, salt, and pepper.
4. Thread the chicken and vegetables onto wooden or metal skewers, alternating between chicken and veggies.
5. Grill the skewers for 8 10 minutes, turning occasionally, until chicken is cooked through and vegetables are tender.
6. While the skewers are grilling, prepare the herb garlic sauce by blending basil, parsley, garlic, salt, and pepper in a food processor or blender. Gradually add olive oil while processing until smooth. Stir in lemon juice.
7. Remove skewers from the grill and let them rest for 2 minutes. Drizzle with herb garlic sauce and garnish with fresh parsley before serving.

Chef’s Insight

The choice of colorful bell peppers not only adds vibrant colors to the dish but also enhances its overall visual appeal and flavor.

Notes

Feel free to swap out herbs and seasonings according to your taste preferences.