Low Sodium Grilled Chicken Kabobs
Elevate your grilling game with these *Low Sodium Grilled Chicken Kabobs*—a perfect choice for a heart-healthy meal that's bursting with flavor! Marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic herbs like oregano and thyme, these kabobs feature tender chicken breast and a colorful array of nutrient-rich vegetables, including bell peppers, zucchini, red onion, and juicy grape tomatoes. Designed to deliver maximum taste without the excess sodium, this easy-to-follow recipe is ideal for anyone seeking a wholesome, low-salt dinner option. Ready in under an hour, these kabobs are grilled to perfection to achieve smokiness and a gorgeous char—making them a crowd-pleasing dish for everything from summer cookouts to weeknight meals. Pair with a fresh salad or whole-grain side for a complete, guilt-free feast!
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 2 bell peppers (any color)
- 1 large red onion
- 2 medium zucchini
- 1 pint grape tomatoes
- 12 wooden skewers
Instructions
Begin by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breasts into 1-inch cubes and set aside.
In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, and ground black pepper. Mix well to create the marinade.
Add the cubed chicken to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse into the chicken.
While the chicken is marinating, prepare the vegetables. Cut the bell peppers and red onion into 1-inch squares. Slice the zucchini into thick half-moons.
Preheat your grill to medium-high heat.
Thread the marinated chicken, bell peppers, red onion, zucchini, and grape tomatoes alternately onto the skewers, leaving a small space between each piece to ensure even cooking.
Place the assembled kabobs on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside. The internal temperature of the chicken should reach 165°F (74°C).
Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving.
Serve the kabobs alongside a fresh salad or whole grain rice for a complete meal.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 31.2 g | ||
| Protein | 292.7 g | 585% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 4942 mg | 105% | |
*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.
