1\/2 C. orange juice
\n3 T. fresh lemon juice
\n1 T. olive oil
\n2 large garlic clove(s), minced
\n1 tsp. ground cumin
\n1\/2 tsp. paprika
\n1\/2 tsp. table salt
\n1\/2 tsp. dried oregano
\n2 lb. uncooked chicken breast, boneless and skinless, cut into 32 chunks
\n12 medium jalapeo pepper(s), halved lengthwise, seeded
\n2 serving olive oil cooking spray (5 one-second sprays per serving)<\/p>\n
Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a re-sealable plastic food storage bag. Add chicken and peppers. Seal bag and turn to coat. Place bag on a plate on bottom shelf in refrigerator and marinate for 2 to 8 hours. Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer. Coat with cooking spray. (Note: If you’re using wooden skewers, soak them in water 30 minutes before use to prevent charring.) Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes. Serve immediately. Leftovers can be refrigerated for up to 3 days.<\/p>\n
Yield: 8 servings
\nCalories: 292
\nFat: 12.2g
\nFIber: 2.2<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. orange juice 3 T. fresh lemon juice 1 T. olive oil 2 large garlic clove(s), minced 1 tsp. ground cumin 1\/2 tsp. paprika 1\/2 tsp. table salt 1\/2 tsp. dried oregano 2 lb. uncooked chicken breast, boneless and skinless, cut into 32 chunks 12 medium jalapeo pepper(s), halved lengthwise, seeded 2 serving olive oil cooking spray (5 one-second sprays per serving) Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a re-sealable plastic food…<\/p>\n