• 1 lb chicken breast, sliced into 1-inch cubes
  • 3 limes, zested and juiced
  • 4 cloves garlic, minced
  • 1-inch piece of fresh ginger, peeled and grated
  • ¼ cup coconut oil
  • 1 red onion, quartered
  • 2 bell peppers, sliced into large chunks
  • 1 large zucchini, sliced into large chunks
  • 2 tbsp olive oil
  1. Place the chicken pieces in a glass container.
  2. In a medium bowl, mix together the lime zest and juice, garlic, ginger, and coconut oil. Pour over the chicken and toss to combine. Cover and refrigerate for at least 2 hours.
  3. When ready to cook, preheat the grill. Remove the chicken from the marinade and shake off the excess. Thread the chicken and veggies onto skewers. Brush with olive oil.
  4. Grill the kebabs over direct medium heat, keeping the lid closed as much as possible. Cook until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking.
  5. Serve hot alongside your favorite fresh fruit for a complete Paleo meal.