Chicken Kebob Bake

This is really good when you scewer it and put this on a grill. But, do I have a grill? No. So I improvise. I have to admit with this one though, that the improvising may not have been such a great idea. Maybe you could see the list and improve upon it? Or you could grill it, and be happy.

Chicken Kebob Bake, Adapted from Cooking Light July 2011.

Put in a plastic bag to marinate for 15 minutes
(I typically don't think a marinade is worth anything, but this one proved me wrong.)
1 TBSP brown sugar
Oil Olive
1 TBSP Fresh Lime Juice
A little bit o' pineapple juice
Chili Powder
Cumin
3 Garlic cloves, chopped
Black Pepper
Salt
Red Onipons
Chopped up chicken chunks
Red Bell Pepper, chopped into chunks

Take your marinade and put it in a glass pan. Bake at 350 for 45-55 minutes.

You can also add it to a skillet (I baked mine, and it was easy). Look at the easy!

Before....

I added my pineapple in the marinade, but I regret it now. I would suggest adding the pineapple after the chicken has baked. Or, you know, you could break out the mesquite and, well, you know...

This was so easy to clean, I think I cried a little! All you use is a knife, a cutting board, a plastic bag, and a glass pan. It has your veggies and fruits, and chicken.

You can also add a Nectarine Salsa to go with this, I suggest trying it:
1 Nectarine
1 Red Bell Pepper
1/4 Sliced Red Onion
1 avocado
Lime Juice
Salt
Red Pepper
*Cilantro* is optional, I'm not too crazy about it.

After!