Oxygen USA – July-August 2019

oxygenmag.com 97

ZUCCHINI

CHICKEN

SKEWERS

MAKES 3 Servings

(6 skewers)

INGREDIENTS

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp sun-dried

tomatoes, chopped

2 tsp dried basil

2 tsp dried savory

2 tsp dried thyme

1 tsp salt

½ tsp black pepper

12 oz chicken breasts,

cubed

1 zucchini, thinly sliced

lengthwise

DIRECTIONS

Heat grill to medium and

submerge six bamboo or

wood skewers in cold water.

In a small bowl, whisk

together olive oil, apple

cider vinegar, herbs, salt

and pepper. Add chicken

and toss to coat. Cover

and marinate 10 minutes.

Spread zucchini slices on

a plate and microwave

for 30 to 60 seconds, or

until soft. To build skewers,

roll up a zucchini strip and

pierce it all the way through,

then add a chicken cube.

Continue, alternating

chicken and zucchini rolls,

until all ingredients are

used. Grill 6 to 7 minutes on

each side, or until internal

temperature reaches 165 F.

Nutrition Facts (per serving

= 2 skewers): calories 338,

fat 18 g, protein 38 g, carbs

4 g

KETOSIS HELPS

BOOST BODY

FAT LOSS,

IMPROVES

IMMUNITY

AND REDUCES

INFLAMMATION.

TURKEY

ITALIAN BOWL

MAKES 6 Servings

INGREDIENTS

2 tbsp coconut oil

¾ cup onions, chopped

2 cups bell peppers, any

color, diced

2 packages (40 oz) extra-

lean ground turkey

1 tsp garlic salt

10 fresh basil leaves, thinly

sliced

2 tbsp oregano

1 cup low-sugar tomato

sauce or paste

DIRECTIONS

Place a skillet over medium

heat and melt coconut oil.

Add onions and peppers

and saute 2 to 3 minutes. Add

turkey, breaking it up with a

wooden spoon. Cook until

meat is no longer pink. Add

spices and tomato sauce and

mix well.

Nutrition Facts (per serving):

228 calories, fat 8 g, protein

32 g, carbs 7 g