Low Sodium Chicken Shish Kebab
Elevate your grilling game with this flavorful and heart-healthy Low Sodium Chicken Shish Kebab recipe! Perfect for those seeking a delicious yet health-conscious option, this dish pairs tender, marinated chicken breast with vibrant veggies like zucchini, bell peppers, and red onion—all brought to life with a zesty blend of olive oil, lemon juice, garlic, and aromatic spices. With minimal prep time, these colorful skewers are ideal for summer cookouts or quick weeknight dinners, offering a smoky char and juicy texture straight off the grill. Low in salt yet bursting with flavor, it’s a wholesome option that's as beautiful as it is satisfying. Plus, they're easy to customize and serve alongside fresh salads, rice, or flatbread for a complete, balanced meal!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium zucchini
- 1 medium red onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 large garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground paprika
- 8 pieces wooden skewers
Instructions
Soak wooden skewers in water for at least 30 minutes to prevent burning during cooking.
Cut the chicken breast into 1-inch cubes. Set aside.
Chop the red and green bell peppers into 1-inch pieces. Slice the zucchini into thick rounds, and cut the onion into similar-sized pieces, ensuring you have a good mix of vegetables.
In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, black pepper, and paprika to create a marinade.
Add the chicken pieces to the marinade and toss until well-coated. Allow the chicken to marinate in the refrigerator for at least 15 minutes to let the flavors meld.
Preheat your grill to medium-high heat, or if using a skillet, heat it on medium-high.
Thread the chicken pieces and vegetables onto the soaked skewers alternately: for example, a piece of chicken followed by a piece of red bell pepper, green bell pepper, zucchini, and onion, and repeat until the ingredients are used up.
Arrange skewers on the grill or skillet, making sure there is enough space between them for even cooking.
Cook the skewers for about 12-15 minutes, turning them every few minutes to ensure even cooking, until the chicken is cooked through and slightly charred on the edges.
Remove from the grill and let the skewers rest for a couple of minutes before serving. Serve warm.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 29.5 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2554 mg | 54% | |
*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.
