Low Fat Kebabsallad
Discover the ultimate guilt-free indulgence with our Low Fat Kebabsallad, a vibrant and protein-packed salad that is as nutritious as it is satisfying. Featuring tender bites of yogurt-marinated chicken breast infused with bold flavors of cumin, paprika, garlic, and zesty lemon, this dish is a refreshing twist on traditional kebabs. Crisp vegetables like cucumber, red bell pepper, cherry tomatoes, and lettuce come together in a colorful medley, while a sprinkle of fresh parsley adds a fragrant finish. Perfect for a healthy weeknight dinner or meal prep, this easy-to-make, low-fat recipe offers a delightful balance of lean protein and fresh veggies in just 35 minutes. Serve it warm or chilled, and enjoy a wholesome feast that doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 300 grams Chicken breast
- 100 grams Low-fat plain yogurt
- 2 tablespoons Lemon juice
- 2 units Garlic cloves
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 unit Red bell pepper
- 1 unit Cucumber
- 150 grams Cherry tomatoes
- 0.5 unit Red onion
- 100 grams Lettuce
- 2 tablespoons Fresh parsley
- 1 teaspoon Olive oil
Instructions
Begin by preparing the marinade for the chicken. In a bowl, mix together the low-fat plain yogurt, lemon juice, minced garlic cloves, cumin powder, paprika, salt, and black pepper.
Cut the chicken breast into bite-sized pieces and add them to the marinade. Mix well to ensure all the chicken pieces are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
While the chicken is marinating, prepare the salad ingredients. Dice the red bell pepper and cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the lettuce.
In a large salad bowl, combine the red bell pepper, cucumber, cherry tomatoes, red onion, and lettuce. Add the chopped fresh parsley and gently toss to combine.
Once the chicken is marinated, heat the olive oil in a large non-stick pan over medium heat. Add the chicken pieces in batches, making sure not to overcrowd the pan, and cook for about 6-7 minutes on each side, until golden brown and cooked through.
Let the chicken cool slightly before adding it to the salad. Gently toss to incorporate the chicken into the salad.
Serve immediately, portioning the salad into individual plates or bowls. Enjoy as a low-fat, nutrient-rich meal option.
Nutrition Facts
Calories |
808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2294 mg | 100% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 25.9 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 389 mg | 30% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2648 mg | 56% | |
*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.
