These flavourful Grilled Chicken and Veggie Skewers are the perfect addition to your summer barbecues or weeknight dinners!
Makes 10
500g chicken breast, large cubes
1 zucchini, sliced
1 red capsicum, cut into large chunks
1 green capsicum, cut into large chunks
1 small red onion, cut into large pieces
1 tsp onion powder
1 tsp garlic powder
1 tbsp dried mixed herbs
1 tsp salt
1/4 tbsp black pepper
3 tbsp red wine vinegar
1 tbsp olive oil
10 small bamboo skewers
1 scoop strawberry watermelon collagen + 1 glass cold water, per person
Method:
Place cut-up veggies in the bowl with the chicken and stir everything together until all veggies are shiny and coated in seasoning.
Place the bowl in the fridge and let sit for at least 30 minutes or as long as 24 hours.
Skewer veggies and chicken pieces onto the sticks using 2-3 chicken pieces per stick.
Place 4-5 skewers in the air fryer basket in a single layer. They should be spaced out evenly and ideally not touch each other much to ensure even browning.
Air fry for 12-15 minutes at 170°C or until the chicken is cooked through. Repeat with the second batch.
Add the collagen to each glass of cold water and stir to dissolve.
Serve the skewers with the collagen drinks and enjoy!
Macros per skewer
Calories: 113 calories
Fat: 2.3g
Carbs: 4g
Protein: 12.5g
