Grilled skewers with chicken, bell pepper and red onion marinated in Asian dressing and powdered peanut butter. Flavorful and low-carb for bariatric surgery patients.
1orange bell peppercut in strips, then cut in half
1red onioncut into wedges
Instructions
Prepare chicken, peppers and onion.
Mix together Asian dressing, powdered peanut butter and soy sauce. Place all ingredients in a large plastic bag, turning to coat, and allow to marinate while grill heats.
Heat outdoor grill to medium high heat, about 375F.
When grill is nearly heated, thread chicken and vegeatbles onto large grilling skewers. Add to grill and close lid. Cook 4 minutes, turn slightly. Repeat. Chicken should be cooked in approximately 16 minutes (4 slight turns to rotate all sides). Check with a meat thermometer the internal temperature is 160F.
Remove from heat, allow to cool. Remove from skewers and serve.
Notes
This recipe makes 6 servings approximately 3 ounces each varies based on ingredients used. Note: Serving sizes are not 'bariatric sizes' as that is a variable size and all portions differ. Recipe portions are 'traditional' to allow you adjust your serving accordingly.I recommend eating two bites of protein to every one bite of vegetable. Take small bites, pause in between bites and stop at the first sign of fullness. This portion size will vary meal to meal and person to person, so there is not set portion size. Journal foods in Baritastic for more accurate macro and nutrition information.