1. In a bowl combine the cilantro, lime juice, lime zest, extra virgin olive oil, garlic, liquid stevia, chili flakes, and season to taste with Himalayan sea salt and pepper. 2. Add the diced chicken to the marinade and refrigerate at least 30 minutes and up to 8 hours. 3. Preheat grill to medium-high heat. 4. Remove chicken from marinade, keeping the remaining marinade aside. 5. Soak the wooden skewers in water for 5 minutes. 6. Alternate the diced chicken and bell pepper pieces on the skewers. 7. Brush with the remaining marinade, and place on the grill. 8. Grill the skewers 4 to 5 minutes, brushing with the marinade on every turn. 9. Serve the chicken skewers topped with fresh cilantro and lime wedges. Serving Size = 3 ounces of chicken & 2 cups of cooked peppers. This equates to the serving having: 3 ounces of Protein, 2 servings of Vegetables, and 2 servings of Essential Fatty Acid on the Access Health Plan