Gluten-Free Brochette Poulet
Elevate your grilling game with this vibrant and flavorful Gluten-Free Brochette Poulet recipe. Succulent cubes of marinated chicken, accompanied by a medley of colorful vegetables like red and yellow bell peppers, zucchini, and red onion, are threaded onto skewers and grilled to perfection. The zesty marinade, made with olive oil, lemon juice, garlic, gluten-free soy sauce, paprika, and oregano, infuses the chicken with irresistible flavor while keeping it tender and juicy. This easy, 40-minute recipe (including prep and grilling) is perfect for a summer barbecue or a quick yet satisfying weeknight dinner. Serve these gluten-free chicken skewers with a crisp salad or other gluten-free sides for a wholesome, crowd-pleasing meal packed with nutrition and bold Mediterranean-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 680 grams Boneless, skinless chicken breasts
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Red onion
- 2 medium Zucchini
- 60 ml Olive oil
- 30 ml Lemon juice
- 3 large Garlic cloves
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 15 ml Gluten-free soy sauce
- 10 pieces Wooden skewers
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
Chop the red and yellow bell peppers into 1-inch pieces. Peel the red onion and cut it into similar sized pieces. Slice the zucchinis into thick rounds or half-moons.
In a large mixing bowl, combine olive oil, lemon juice, minced garlic, paprika, dried oregano, salt, black pepper, and gluten-free soy sauce to make the marinade.
Add the chicken pieces to the marinade and stir well to ensure every piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. For best results, let it marinate overnight.
While the chicken is marinating, soak the wooden skewers in water to prevent them from burning during grilling.
Preheat your grill to medium-high heat.
Thread the marinated chicken and vegetables alternately onto the skewers, starting and ending with a piece of chicken.
Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, or until the chicken is cooked through and has grill marks.
Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
Serve hot with your choice of gluten-free sides or a fresh salad.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 40.1 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 251 mg | 19% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3924 mg | 83% | |
*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.
