Low Fat Chicken Kabobs
Transform your weeknight meal routine with these vibrant and delicious Low Fat Chicken Kabobs, a healthier alternative to classic grilled favorites. Featuring tender chunks of lean, marinated chicken breast paired with colorful red and yellow bell peppers, zucchini, and red onion, these kabobs are bursting with fresh, wholesome flavors. The marinade—made with olive oil, fresh lemon juice, and a blend of warm spices like cumin, paprika, and oregano—infuses the skewers with just the right amount of zest. Perfectly charred on the grill or under the broiler in just 12 minutes, these low-fat kabobs are ideal for a quick, nutritious dinner or a crowd-pleasing barbecue dish. Serve them with a light salad or alongside your favorite whole grains for a well-balanced meal that's sure to impress.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 2 small Zucchini
- 1 medium Red onion
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning during grilling.
Cut the chicken breast into 1-inch cubes and place them in a large mixing bowl.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into similarly sized 1-inch pieces.
In a small bowl, whisk together olive oil, lemon juice, garlic powder, paprika, ground cumin, dried oregano, salt, and black pepper to create the marinade.
Pour the marinade over the chicken and vegetables, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 4 hours for optimal flavor.
Preheat the grill to medium-high heat, approximately 375–400°F (190–200°C). If using an oven, preheat the broiler to high and position a rack about 6 inches from the heating element.
Thread the chicken, bell pepper, zucchini, and onion pieces onto the skewers, alternating ingredients to create an attractive pattern.
Place the kabobs on the grill or a broiler pan lined with aluminum foil. Cook kabobs for 10–12 minutes, turning every 3–4 minutes, until the chicken is fully cooked and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
Transfer the kabobs to a serving platter and let them rest for 2–3 minutes before serving.
Serve warm and enjoy your healthy, low-fat chicken kabobs!
Nutrition Facts
Calories |
1281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4390 mg | 191% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 31.7 g | ||
| Protein | 149.7 g | 299% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2821 mg | 60% | |
*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.
