Instructions
- Slice chicken into 1-inch-sized chunks.
- In a bowl combine olive oil, soy sauce, hot sauce, lemon juice, and season with salt, pepper, and onion powder.
- Leave half of the sauce and marinate the chicken in the remaining sauce for 30 minutes
- Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking. Drain and set aside.
- Thread four to five pieces of the diced chicken meat onto a skewer. Repeat the same to make all the skewers and set them aside.
- Fire up the grill and grill the chicken kebab until cooked. While grilling, brush the chicken with olive oil.
- Throw asparagus on the side and grill until you see nice charred marks on the meat and asparagus.
- Remove the chicken skewers and asparagus from the grill and serve immediately, sprinkled with red chili pepper flakes, parsley, and the reserved sauce from step 1. Enjoy!
Nutrition Facts: (per serving)
Calories: 246
Carbohydrates: 8g
Protein: 26g
Total Fat: 12g
Sugar: 2g
Makes 6 Servings
Time Frame:
Pre-op: Okay
Post-op: Phase 4
