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The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever QUOTES

2 " Chicken Kabobs Makes 8 servings; serving size = 1 kabob Kabobs are my favorite go-to main course when we are having people over for a casual summer barbeque. You can assemble them ahead of time, or you can even allow guests to assemble their own. Because they cook quickly, you won’t be stuck manning the grill while your guests have all the fun. CALORIES: 286 FAT: 12 G CARBOHYDRATE: 14 G PROTEIN: 32 G 2 pounds (900 g) boneless, skinless chicken breast halves 24 small button mushrooms (approximately 8 ounces; 225 g) 1 large yellow onion 2 bell peppers (any color you prefer) ¼ cup (60 ml) avocado oil 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried basil ½ teaspoon (2 ml) garlic powder ½ teaspoon (2 ml) kosher salt ½ teaspoon (2 ml) black pepper 8 short kabob skewers (soaked in water if wooden/bamboo) 1. Cut each chicken breast into 8 to 10 chunks of approximately equal size and place in a glass bowl. Wash the mushrooms and trim off the stems. Cut the onion and peppers into large chunks. Place vegetables together in a second bowl. 2. Mix the oil and seasonings. Pour half the mixture into each bowl and stir well to coat. Put both bowls in the refrigerator and allow to marinate for 20 minutes. 3. Assemble the kabobs by alternating the chicken and the vegetables on the skewers. Preheat the grill to medium high. 4. Place the kabobs on the grill (or under a broiler) for approximately 3 minutes per side, rotating to make sure every side gets browned, about 10 to 12 minutes total. Check the chicken with an instant-read thermometer to make sure it is cooked through (internal temperature should be 165°F or 75°C). 5. Transfer the kabobs to a platter and serve. One- "

Mark Sisson , The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever