Low-Carb Chipotle Chicken Skewers

Ingredients makes 4 servings, 8 skewers

• Skewers:
• 450 g chicken breasts, boneless and skinless (1 lb)
• ¹/₄ cup chipotle peppers in adobo, minced (55 g/ 1.9 oz)
• 2 tbsp lime juice (30 ml)
• 3 medium peppers (360 g/ 12.5 oz) - we used green, yellow and red
• 1 medium red onion (100 g/ 3.5 oz)
• Avocado dipping sauce:
• ¹/₂ large avocado (100 g/ 3.5 oz)
• ¹/₂ cup sour cream or coconut cream (115 g/ 4.1 oz)
• 2 tbsp cilantro (8 g/ 0.3 oz)
• ¹/₂ jalapeno pepper (7 g/ 0.3 oz)
• 2 tbsp lime juice (30 ml)
• ¹/₄ cup extra virgin olive oil (60 ml/ 2 fl oz)
• salt, to taste

Instructions

1. Cut the chicken into 2.5 cm (1 inch) pieces. Place the chicken in a lidded container with chipotle peppers in adobo sauce and lime juice and mix to combine. Refrigerate for up to 6 hours but no less than one hour.

2. Cut the peppers and onion into 2 ¹/₂ cm (1 inch) pieces. Skewer the chicken and vegetables (you should end up with 8 skewers, 2 skewers per serving).

3. Blend all of the dipping sauce ingredients together in a blender or food processor until smooth.

4. Preheat the grill or grill pan to high heat, grill skewers for 5 - 7 minutes per side until cooked through.

5. Serve the skewers with the dipping sauce.