Chicken & Sweet Potato Kabobs

Chicken & Sweet Potato Skewers with Apple Fennel Salad

Course Dinner, Lunch, Main Course, Main Dish
Cuisine American, Americana



  • 1 Tbsp olive oil
  • ¼ cup lemon juice
  • 2 Tbsp rosemary finely chopped fresh
  • 2 Tbsp parsley finely chopped fresh
  • 4 cloves garlic chopped
  • ¼ tsp sea salt or Himalayan salt
  • 12 oz chicken breasts cut into 12 1-inch cubes
  • 1 large sweet potato cut into 12 1-inch cubes
  • 1 medium onion cut into 12 1-inch cubes
  • 1 medium bell pepper cut into 12 1-inch cubes
  • 1 medium green bell pepper cut into 12 1-inch cubes


  • 4 cups warm water
  • ¾ tsp. sea salt or Himalayan salt, divided use
  • 1 medium Apple cored, thinly sliced
  • 1 cup apple cider vinegar
  • 4 tsp. olive oil
  • 2 tsp. honey
  • 1 cups fennel thinly sliced
  • ¼ cup pecan pieces toasted
  • 2 cups mixed greens
  • 2 cups arugula


  • Skewers
  • Combine oil, lemon juice, rosemary, parsley, garlic, and salt in a large resealable bag.
  • Add pork; marinate, refrigerated, for 30 minutes (to 4 hours).
  • Preheat grill or broiler on high.
  • Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place sweet potato pieces in steamer basket; cook for 3 to 4 minutes, or until tender-crisp. Place in ice water bath to stop cooking process. Set aside.
  • Place a piece of chicken, sweet potato, onion, red bell pepper, and green bell pepper onto a skewer. Repeat, so the skewer has two pieces of each ingredient. Repeat with five remaining skewers. Discard marinade that contained chicken.
  • Grill (or broil) skewers for 8 to 10 minutes, turning every 2 minutes, or until sweet potato is softened and pork is no longer pink in the middle.
  • Salad
  • Combine water and ½ tsp. salt in a medium bowl; mix to dissolve salt.
  • Submerge apple slices in water. Let sit for 5 minutes; drain water. Set aside.
  • While apple is sitting, combine vinegar, oil, remaining ¼ tsp. salt, and honey in a small bowl; whisk to blend. Evenly divide dressing between 4 one-quart Mason jars. Set aside.
  • Evenly layer apples, fennel, pecans, salad greens, and arugula on top of dressing in jars.
  • Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Keyword 21 day fix, 2b mindset, fennel, kabob, plant protein, salad, summer, sweet potato, Veggies, veggies most
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