Chili-Lime Chicken Kabobs with Grilled Asparagus- Anna o'Reilly

Grilled Asparagus ingredients
• 1 pound fresh asparagus spears, trimmed
• 1 tablespoon olive oil
• salt and pepper to taste

Chicken Kabob Ingredients
• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 Red Bell pepper
• 1 Red Onion
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 (16 oz) pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
• skewers

Chicken Kabob Directions
1.In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
2.Chop vegetables into medium size chunks
3.Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers, and discard marinade.
4.Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Grilled Asparagus
Directions
1.Preheat grill for high heat.
2.Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3.Grill over high heat for 2 to 3 minutes, or to desired tenderness.


Number of Servings: 4

Recipe submitted by SparkPeople user HCC_BIOL1322.