Low Carb Grilled Chicken Skewers
Fire up your grill for a flavor-packed feast with these Low Carb Grilled Chicken Skewers! Perfectly marinated chunks of juicy chicken breast meet vibrant bell peppers and red onion, creating a healthy, colorful dish that's as pleasing to the eye as it is to the palate. Infused with a zesty blend of olive oil, lemon juice, garlic, oregano, and thyme, these skewers offer a burst of Mediterranean-inspired flavor while staying keto-friendly and low-carb. Quick to prepare and cook, they're ideal for busy weeknights or laid-back weekends. Serve them hot off the grill for a protein-rich option that pairs beautifully with a fresh garden salad or cauliflower rice—making low carb living both satisfying and delicious!
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken breast
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 whole Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Red bell pepper
- 1 whole Green bell pepper
- 1 large Red onion
- 8 pieces Wooden or metal skewers
Instructions
Cut the boneless, skinless chicken breasts into 1-inch cubes and place them in a large mixing bowl.
In a separate small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic from 3 cloves, 2 teaspoons of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
Pour the marinade over the chicken pieces and toss to ensure that all chicken pieces are well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
While the chicken marinates, soak wooden skewers in water for 30 minutes (skip this step if using metal skewers), which helps prevent them from burning on the grill.
Chop the red and green bell peppers into 1-inch cubes. Peel and cut the red onion into similar-sized pieces.
Preheat your grill to medium-high heat.
Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between the chicken and vegetables.
Place the skewers on the grill, and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove the skewers from the grill and let rest for a few minutes before serving.
Serve the skewers warm, and enjoy your low carb, protein-packed meal!
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 3050 mg | 133% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.6 g | ||
| Protein | 286.7 g | 573% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 211 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3210 mg | 68% | |
*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.
