20 minutes | 7 ingredients | 4 servings
INGREDIENTS:
2 tbsp Cumin Seed
2 tsp Fennel Seed
1 tsp Sea Salt
1 1/4 lbs Chicken Breast (skinless, boneless, cut into one-inch cubes)
1 1/2 tbsp Coconut Oil (melted)
2 Red Bell Pepper (medium, chopped)
8 Barbecue Skewers
INSTRUCTIONS:
Coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Combine with sea salt and set aside.
In a large bowl, toss the chicken in coconut oil. Add the spices and mix until well coated. Pierce the chicken and red bell peppers onto the barbecue skewers.
Grill over medium heat for about five to seven minutes per side, or until browned and cooked through. Sprinkle additional cumin just before serving (optional). Enjoy!
Fire up the grill and throw these protein-packed skewers on! Serve with a side of seasoned rice or vegetable medley.
Fun Fact: Adding fennel to your diet may improve heart health, reduce inflammation, suppress appetite, and even provide anticancer effects. To reap the benefits of fennel and its seeds, try incorporating raw fennel bulb into your salads or using the seeds to flavor soups, broths, baked goods, and fish dishes.
