INGREDIENTS: 

Chicken and Marinade: 

• 2-3 Chicken Breast (I used the tenderloin, but you can use the entire breast) 
• 1 cup of plain Greek yogurt 
• ⅓ cup of Skinny Latina Caliente or Regular Chimichurri
• Salt and pepper to taste

Veggies and Marinade: 

• 1 Bell Pepper (Red, Green and/or Yellow) - Sliced into 1 inch squares 
• 1 Red Onion, sliced into 1 inch squares
• 2-3 tbsp of Skinny Latina Caliente or Regular Chimichurri
• Salt and Pepper to taste
• Note: you can use other veggies as well, like: zucchini, mushrooms, eggplant, etc.

Other Ingredients: 

• Avocado or Grapeseed oil for cooking
• Bamboo skewers (soaked in water for 30 mins)
• Lemon cut in half 
• Parsley, chopped for garnish
• Extra Skinny Latina Chimichurri for serving. 

DIRECTIONS: 

1. In a bowl, combine all of the Chicken ingredients and season with salt and freshly ground black pepper. Cover with plastic wrap and refrigerate for 30 mins and up to overnight. 
   
   
2. In a separate bowl, combine the veggies with the Chimichurri and season with salt and pepper. You can do this a few minutes before cooking. 
   
   
3. Soak the bamboo skewers in water for at least 30 minutes. This is to prevent them from burning while grilling. 
   
   
4. Once you are ready to assemble the skewers, remove excess yogurt marinade from the chicken (you can pat dry with paper towels) and cut the chicken into 1 inch cubes. Try to cut the chicken and veggies in the same size so it all cooks evenly. 
   
   
5. Using the bamboo skewers, start threading the chicken and veggies one by one creating layers of different flavors. Start with a piece of bell pepper followed by onion, then a piece of chicken and repeat over and over as desired. 
   
   
6. In a high-medium heat griddle or grill, cook the skewers using avocado or grapeseed oil. Make sure to cook through and flip the skewers as they cook. 
   
   
7. Optional: you can cook half a lemon (rubbed with oil) for a few minutes, once you have good grill marks you can squeeze it on the chicken skewers and/or serve it on the side. 
   
   
8. Plate the skewers and sprinkle chopped parsley. Serve with a side of Skinny Latina Caliente or Regular Chimichurri. ENJOY!