Pasture Raised Tarragon and Bell Pepper Chicken Kabobs

A recipe feature by Michaela Ginn w/ Never Say Never Wellness - https://neversayneverwellness.com/

Supplies:

  1. Grill Skewers
  2. 4-inch paring knife
  3. Kitchen shears

Ingredients:

  1. 2 lbs. 1915 pasture raised chicken breast cut into 1-inch chunks
  2. 1 tsp black pepper
  3. 1 tablespoon fresh tarragon
  4. Juice of 1 lemon
  5. 2 tablespoons olive oil
  6. 1 lb. mini bell peppers (or regular bell peppers cut into 1-inch pieces), stems and seeds removed

Instructions:

  1.  Combine chicken, black pepper, tarragon, lemon juice and olive oil in bowl and mix well to marinate the chicken
  2. Marinate in the fridge for 2 hours
  3. Prepare the bell peppers
  4. Heat grill to medium/high heat
  5. Once chicken has marinated, assemble skewers by alternating chicken and bell peppers
  6. Grill for 20-25 minutes
  7. Remove chicken from grill when internal temperature reaches 160 F
  8. Tent chicken with foil and allow to rest for 5-10 minutes which will bring the chicken up to 165F

Enjoy!

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