“Super simple, this delicious barbecue dish is packed with nutrients,” enthuses nutritionist Aneequa Godart. “It provides lean protein in the chicken, fibre-rich vegetables, a range of vitamins including A and C which are great for skin health, antioxidants including beta-carotene for eye health thanks to the colourful peppers, and a burst of zesty flavours.”

Ingredients

2 boneless, skinless chicken breasts, cut into chunks

1 red pepper, cut into chunks

1 green pepper, cut into chunks

1 yellow pepper, cut into chunks

1 red onion, cut into chunks

Juice of 1 lime

2 teaspoons ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

Skewers, soaked in water if using wooden skewers

Method

In a bowl, combine the lime juice, cumin, paprika, garlic powder, salt, and pepper to create the marinade.
Add the chicken chunks to the marinade and toss to coat. Ideally let it marinate for at least 30 minutes or up to overnight in the refrigerator.
Preheat the grill to medium-high heat.
Thread the marinated chicken, peppers, and onions onto skewers, alternating between them.
Place the skewers on barbecue grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
Remove from the grill and let them rest for a few minutes before serving.
Serve the grilled chicken fajita skewers with your favourite sides, such as whole grain tortillas, salsa, guacamole, or a fresh salad.

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