Chipotle Chicken Fajita Skewers

Ingredients

Chipotle Sauce

• 1 can (8 ounces) tomato sauce
• 2 canned chipotles in adobo, finely chopped
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• ½ teaspoon Sweet’N Low 8 oz. Bulk Box or 2 ½ packets of Sweet’N Low
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ⅛ teaspoon cayenne pepper

Skewers

• 2 boneless skinless chicken breasts, cut into ¾” cubes
• 1 red bell pepper, seeded and cut into 1” pieces
• 1 green bell pepper, seeded and cut into 1” pieces
• 1 red onion, cut into 1” chunks

Preparation

In a medium saucepan, combine tomato sauce, chipotles, lemon juice, vinegar, Sweet’N Low®, garlic powder, pepper, and cayenne. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool.

In a large bowl toss chicken with half the chipotle sauce, cover, and refrigerate to marinate at least 2 hours or overnight. If using wooden skewers, soak them in water to cover at least 1 hour before grilling.

Prepare a hot grill fire or heat a grill pan over medium heat until hot. Thread chicken, red and green bell pepper, and onion onto skewers. Grill or cook, turning occasionally, until browned all over and chicken is done, about 12 minutes. Brush all over with some of the reserved chipotle sauce. Serve with any remaining chipotle sauce for dipping.