Low Sodium Grilled Chicken Skewers with Lemon Herb Marinade
Elevate your grilling game with these Low Sodium Grilled Chicken Skewers with Lemon Herb Marinade—a perfect balance of zesty, savory, and fresh flavors. Packed with succulent chunks of marinated chicken breast and vibrant summer vegetables like bell peppers, zucchini, and cherry tomatoes, these skewers are infused with the bright tang of lemon juice and the earthy aroma of fresh parsley and thyme. With just the right hint of garlic and a touch of heat from red pepper flakes, this heart-healthy recipe is low in sodium yet rich in taste. Ideal for a quick 40-minute prep and 15-minute cook time, these skewers are perfect for weeknight dinners, outdoor BBQs, or wholesome meal prep. Serve them straight from the grill with a sprinkle of fresh herbs for a deliciously light and flavorful dish that everyone will love!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.25 cup Lemon juice
- 0.25 cup Olive oil
- 3 cloves Garlic cloves, minced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh thyme, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 pieces Bell peppers, cut into chunks
- 1 piece Red onion, cut into chunks
- 1 piece Zucchini, sliced into thick rounds
- 1 cup Cherry tomatoes
- 8 pieces Wooden skewers
Instructions
Start by soaking the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Cut the chicken breast into 1-inch cubes and set aside.
In a medium bowl, prepare the marinade by mixing together lemon juice, olive oil, minced garlic, chopped parsley, chopped thyme, black pepper, and red pepper flakes. Whisk until well combined.
Add the chicken cubes to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes, allowing the flavors to infuse. For best results, marinate for a few hours or overnight.
While the chicken is marinating, prepare the vegetables. Cut the bell peppers into 1-inch pieces, the red onion into chunks, and the zucchini into thick rounds.
Preheat your grill to medium-high heat.
Thread the marinated chicken, bell peppers, red onion, zucchini, and cherry tomatoes alternately onto the wooden skewers.
Place the skewers on the grill. Cook for approximately 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
Remove from the grill and serve immediately, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 421 mg | 18% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 33.7 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 341 mg | 26% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3781 mg | 80% | |
*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.
