Chicken and Roasted Pepper Skewers
Fire up the grill for these vibrant and flavorful Chicken and Roasted Pepper Skewers—a perfect balance of juicy marinated chicken and sweet, smoky bell peppers. This quick and easy recipe, ready in under 40 minutes (excluding marination time), combines tender chicken cubes infused with a zesty lemon-garlic marinade and colorful chunks of roasted red and yellow peppers, creating a dish that's as visually stunning as it is delicious. Whether cooked on the grill for that charred, smoky flavor or broiled indoors for convenience, these skewers make an excellent main course for summer barbecues or casual family dinners. Serve them hot with a side of fluffy rice, crisp salad, or a creamy dipping sauce for a meal that's light, healthy, and bursting with Mediterranean-inspired goodness. Perfect for anyone seeking an easy-to-make, crowd-pleasing recipe!
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 whole red bell peppers
- 2 whole yellow bell peppers
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken breasts into 1-inch cubes and set aside in a mixing bowl.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper to create a marinade.
Pour the marinade over the chicken cubes, cover, and refrigerate for at least 1 hour to let the flavors infuse.
Preheat the grill to medium heat or set the oven to high broil if cooking indoors.
While the chicken marinates, wash the bell peppers, remove the stems and seeds, and cut them into 1-inch pieces.
Thread the marinated chicken and bell pepper pieces alternately onto the skewers, leaving a small gap between each piece for even cooking.
Place the skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the peppers are slightly charred.
If using the oven, place the skewers on a lined baking sheet and broil for 10-12 minutes, flipping halfway through.
Remove the skewers from the grill or oven and let them sit for 5 minutes before serving.
Serve hot with a side of rice, salad, or your favorite dipping sauce.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 2884 mg | 125% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 24.5 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3150 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
