560g boneless skinless chicken breasts cut into 2.5cm pieces
60ml Avo/Coconut oil
60ml Coconut Amino sauce/Balsamic vinegar
2 tsp sweetener
1 teaspoon minced garlic
salt and pepper to taste
1 red bell pepper cut into 2.5cm pieces
1 yellow bell pepper cut into 2.5cm pieces
2 small zucchinis cut into 2.5cm slices
1 red onion cut into 2.5cm pieces
1 tablespoon chopped parsley


Place the oil, amino sauce/balsamic sauce, sweetener, garlic, and salt and pepper in a large bowl.
Whisk to combine.
Add the chicken, bell peppers, zucchini, and red onion to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium-high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through.
Sprinkle with parsley and serve.