Low Fat Chicken Espetada
Light, flavorful, and irresistibly juicy, this Low Fat Chicken Espetada brings a healthy twist to a classic favorite. Perfectly marinated chicken breast cubes are infused with the tangy brightness of lemon juice, aromatic garlic, and smoky paprika, then threaded onto skewers with vibrant chunks of bell peppers and red onion. Grilled to perfection, these protein-packed skewers are low in fat yet bursting with mouthwatering flavor, making them an excellent choice for healthy meal prep or a guilt-free barbecue option. Quick to prep and cook, this recipe pairs beautifully with a crisp side salad or steamed vegetables, offering a satisfying and nutritious meal that’s as wholesome as it is delicious. Great for a weeknight dinner or an outdoor gathering, this chicken espetada is a must-try for anyone looking to enjoy a flavorful, low-fat dish.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breasts
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon salt
- 1 large red bell pepper, cut into chunks
- 1 large green bell pepper, cut into chunks
- 1 medium red onion, cut into chunks
- 2 tablespoons fresh parsley, chopped
- 6 pieces bamboo or metal skewers
Instructions
Begin by soaking the bamboo skewers in water for at least 30 minutes if you are using them. This will prevent them from burning during cooking.
Cut the chicken breasts into 2-inch cubes and set aside in a large bowl.
In a small bowl, combine lemon juice, olive oil, minced garlic, smoked paprika, dried oregano, black pepper, and salt. Mix well to create the marinade.
Pour the marinade over the chicken cubes and toss to ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for more flavor.
Preheat the grill to medium-high heat.
Thread the marinated chicken cubes onto the skewers, alternating with chunks of red bell pepper, green bell pepper, and red onion.
Place the skewers on the preheated grill. Grill for approximately 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Once cooked, remove the skewers from the grill and let them rest for a few minutes.
Garnish with freshly chopped parsley before serving.
Serve the chicken espetada with a side salad or steamed vegetables for a complete low-fat meal.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.7 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2471 mg | 53% | |
*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.
