Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1/2 cup teriyaki marinade
- 2 tablespoons sesame oil
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- In a large bowl, combine cubed chicken, bell peppers, red onion, broccoli florets, and cherry tomatoes. Pour teriyaki marinade and sesame oil over the mixture, then season with salt and pepper. Mix well and refrigerate for at least 30 minutes.
- If using wooden skewers, soak them in water for 30 minutes. Thread chicken and vegetables onto skewers, alternating between ingredients.
- Preheat grill to medium heat. Lightly oil grill grates. Place skewers on the grill and cook for 10-15 minutes, turning occasionally until chicken is cooked through and vegetables are tender-crisp.
- Remove skewers from the grill, let them rest, and serve hot, garnished with sesame seeds and green onions if desired.
Notes
- Add red pepper flakes to the marinade for a spicy kick.
- Experiment with other vegetables like zucchini, mushrooms, or pineapple.
- If no grill is available, bake in the oven at 400°F for 20-25 minutes, flipping halfway.
- Pair with homemade teriyaki sauce for dipping.
- Serve over rice or quinoa for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 skewer
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg