Here I used 5 lbs chicken breasts, 3 bell peppers (2 yellow, 1 orange), 3 yellow squash, 2 large red onions, about 10 baby portabella mushrooms. You could use any kind of vegetables, these are just the ones I happened to have in my fridge.
I cut the chicken into chunks the day before and then marinated them in this sauce that I made with dijon mustard, balsamic vinaigrette, and just a little bit of Stevia (I just mixed it in a bowl until I thought it tasted good) then poured it over the chicken and put in the fridge to marinate overnight (I used a glass casserole pan with a lid on it to let the chicken sit in, but you could also use a gallon sized ziploc bag just make sure you seal it tight so nothing drips out).
Make sure you soak the skewers in water for at least 10 minutes before you put the veggies/chicken on or else they can burn when you grill them. 🙂 The key to grilling these is to make sure you turn them while grilling or else they burn pretty easily.
If you guys get a chance you should make these!! They turned out sooo good!! This is a really easy, quick meal to eat throughout the week with all the extras it makes (if my husband doesn’t eat them all up!).
To save room in your fridge you could even push everything off the skewers and just put it in a big bowl or a few tupperware containers and you would be all ready to grab and go for your meals later 🙂 I usually like to eat in in a bowl with rice or quinoa.