Grilled Chicken Kabobs

1. Make the Marinade

• 1/4 cup avocado oil
• 1/3 cup tamari or coconut aminos
• 1/4 cup monk fruit/allulose blend
• 1 tsp minced garlic
• Salt and pepper, to taste

Place the avocado oil, tamari, sweetener, garlic, salt, and pepper in a large bowl and whisk to combine.

2. Marinate the Chicken and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 red bell pepper (about 4 oz), cut into 1-inch pieces
• 1 yellow bell pepper (about 4 oz), cut into 1-inch pieces
• 8 oz white button mushrooms, halved or quartered
• 1 red onion (about 4 oz), cut into 1-inch pieces

Add the chicken and vegetables to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.

3. Prep and Thread the Skewers

Soak wooden skewers in cold water for at least 30 minutes. Preheat a grill or grill pan to medium-high heat. Thread the chicken and vegetables onto the skewers.

4. Grill

Cook for 5 to 7 minutes on each side, or until the chicken is cooked through (165°F internal temperature).

5. Garnish and Serve

• 1 Tbsp chopped parsley

Sprinkle with parsley and serve.