Ingredients:

• 4 chicken breasts, boneless, skinless, cubed
• 1 red bell pepper, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon red chili flakes
• 1/2 teaspoon paprika
• 1/4 cup fresh cilantro
• Zest of 1 lime
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• Himalayan sea salt and freshly ground black pepper
• Wood or metal skewers

INSTRUCTIONS:

1. In a bowl, combine the garlic, chili flakes, paprika, cilantro, zest, lime juice, olive oil and season to taste.
2. Whisk until well emulsified; add chicken to the bowl, and toss until everything is well coated.  Marinate in the refrigerator, covered 2 to 8 hours.
3. Cut the pepper and onions in 1 inch square pieces (approximately)
4. Remove the chicken from the marinade and thread on skewers alternating with chicken, bell pepper and onion.
5. Preheat grill to medium heat.
6. Grill the skewers 3 to 4 minutes per side, or until chicken is no longer pink and cooked through. Optional- Serve over riced cauliflower and topped with extra cilantro and lime wedges.

Serving Size = 3 ounces of chicken with 1 cup of veggies