Low Carb Brochette Poulet
Elevate your grilling game with this irresistible Low Carb Brochette Poulet recipe, a perfect option for a healthy and satisfying meal. Tender pieces of marinated chicken, infused with vibrant flavors from olive oil, lemon juice, oregano, thyme, and paprika, are expertly paired with colorful bell peppers, earthy mushrooms, and sweet chunks of red onion. Skewered to perfection and grilled until beautifully charred, these chicken kebabs deliver a smoky, savory punch without compromising on your dietary goals. Ready in just 35 minutes, this protein-packed dish is ideal for keto enthusiasts or anyone seeking a wholesome, low-carb dinner. Serve these brochettes with a crisp mixed greens salad for a fresh and delicious finish!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 pieces bell peppers, assorted colors
- 1 piece red onion
- 8 pieces mushrooms, whole
- 8 pieces wooden skewers, soaked in water
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper.
Pour the marinade over the chicken cubes, mixing well to ensure all pieces are evenly coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
While the chicken is marinating, prepare your vegetables. Cut the bell peppers into 1-inch pieces and the red onion into chunks similar in size to the peppers. Leave the mushrooms whole if they are small; if large, halve them.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated chicken cubes, bell pepper pieces, red onion chunks, and mushrooms onto the soaked wooden skewers, alternating between the chicken and vegetables.
Place the assembled brochettes on the grill. Cook for about 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred. Ensure that the internal temperature of the chicken reaches 165°F (75°C).
Remove the brochettes from the grill and let them rest for a few minutes before serving.
Serve warm with a side of mixed greens or a low-carb salad for a perfect low-carb meal.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 61.3 g | ||
| Protein | 284.0 g | 568% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 251 mg | 19% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 9206 mg | 196% | |
*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.
