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Rosemary Parmesan Chicken and Sweet Peppers - Dump and Go Dinner

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Rosemary Parmesan Chicken and Sweet Peppers - Dump and Go Dinner

Katie
The Cook
6 Servings
8 Ingredients
4 Comments

In need of a quick and easy dinner? These Rosemary Parmesan Chicken & Sweet Pepper skewers come together in no time with chunks of nutty and herbaceous chicken paired against colorful little peppers.

6 Servings
8 Ingredients
4 Comments

Ingredients

  • 1 cup Parmesan Cheese, Grated
  • 2 tablespoons Rosemary, Dried
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Black Pepper
  • ⅛ teaspoons Salt
  • 7 ½ cups dice Chicken, Boneless Breasts
  • ¼ cups Olive Oil
  • 48 individual Sweet Peppers

Containers

Supplies

  • Labels
  • 12.Skewers

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, combine parmesan cheese, rosemary, garlic powder, pepper, and salt.
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Make From Frozen Serving Day Directions

Grill

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, combine parmesan cheese, rosemary, garlic powder, pepper, and salt.
  2. Toss chicken in olive oil, then sprinkle cheese mixture over chicken.
  3. Arrange chicken and sweet peppers on skewers.
  4. Grill over medium high heat for 7-8 minutes per side, until chicken is cooked through.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
2 skewers
Amount Per Serving
Calories
513
Total Fat
23g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
187mg
Sodium
602mg
Total Carbohydrates
14g
Fiber
1g
Sugar
6g
Protein
60g
WW Freestyle
7

4 Comments

Join the discussion
  1. Forgot to mention that I used a recipe for 8 servings. I used 2 – 1 lb bags of sweet peppers for the 8 servings.