Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. Hy-Vee Cool Chicken boneless, skinless chicken breasts, cut into 1-1/2-inch cubes | ||
| ¼ c. lime juice | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 2 tbsp. tequila | ||
| ½ tsp. ground chipotle chili powder | ||
| ½ tsp. cumin | ||
| ½ tsp. Hy-Vee garlic salt | ||
| 8 wooden skewers, soaked in water at least 30 minutes | ||
| 1 red bell pepper, cut into 1-1/2-inch pieces | ||
| 1 (8 oz) container fresh mushrooms | ||
| 1 red onion, cut into 1-inch pieces |
Directions
- Mix cubed chicken, lime juice, vegetable oil, tequila, chipotle chili powder, cumin and garlic salt in a sealable plastic bag. Refrigerate at least 30 minutes to marinate.
- Drain meat, discarding marinade. On each wooden skewer, alternately thread chicken, bell pepper, mushrooms and onion.
- Grill directly over heat 10 to 15 minutes, turning every 2 to 3 minutes or until chicken is cooked through.
- Reserve 4 kabobs for Cheesy Chicken Quesadillas recipe - also available on the Hy-Vee website.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 80mg
- Sodium: 150mg
- Total Carbohydrates: 5g
- Protein: 34g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 70%
0%
Iron 8%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2007.