Teriyaki Grilled Chicken Skewers with Roasted Sweet Potato Wedges

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 3 medium sweet potatoes, peeled and cut into wedges
• 1/2 cup teriyaki sauce, low-sodium
• 2 bell peppers, assorted colors, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. 1

   Preheat oven to 400°F. Cut the sweet potatoes into 1/2-inch thick wedges and toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.

2. 2

   Cut the chicken into 1-inch cubes and place in a resealable bag. Add the teriyaki sauce, garlic, ginger, and a pinch of salt and pepper. Seal the bag and marinate for 30 minutes, up to 4 hours.