Heart-Healthy Grilled Chicken Kabobs
Elevate your backyard grilling game with these **Heart-Healthy Grilled Chicken Kabobs**, a flavorful and nutritious recipe that’s perfect for busy weeknights or weekend barbecues. Tender, marinated chicken breast pairs beautifully with vibrant chunks of red bell pepper, zucchini, and red onion, all seasoned with a zesty blend of olive oil, fresh lemon juice, garlic, ground cumin, paprika, and oregano. These colorful skewers are easy to prepare, boasting just 20 minutes of prep time, and cook to perfection in under 15 minutes on the grill. Packed with lean protein, fiber-rich veggies, and heart-healthy fats, this recipe is ideal for a light, satisfying meal. Garnish with fresh parsley for a pop of freshness and enjoy these kabobs guilt-free as a wholesome, low-carb, and gluten-free delight. Whether it’s a casual dinner or a summer feast, these kabobs are guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 large red bell pepper
- 2 medium zucchini
- 1 medium red onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley
Instructions
Begin by soaking wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breasts into 1-inch cubes and set aside.
Chop the red bell pepper, zucchini, and red onion into similarly sized pieces as the chicken.
In a large bowl or resealable plastic bag, combine olive oil, lemon juice, minced garlic, ground cumin, paprika, black pepper, dried oregano, and sea salt.
Add the cubed chicken and vegetables into the marinade, ensuring they are well-coated. Seal and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for optimal flavor.
Preheat the grill to medium-high heat.
Thread the marinated chicken and vegetables alternately onto the soaked skewers, leaving a small gap between each piece to ensure even cooking.
Place the skewers on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (75°C).
Remove from the grill and let them rest for a few minutes before serving.
Garnish with fresh chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5368 mg | 233% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 39.2 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2747 mg | 58% | |
*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.
