Low Sodium Juicy Grilled Chicken Kebabs
Fire up the grill and indulge in the vibrant flavors of our **Low Sodium Juicy Grilled Chicken Kebabs**, a healthier twist on a classic favorite! Perfectly marinated chunks of tender chicken breast combine with colorful, nutrient-packed vegetables like zucchini, red bell pepper, cherry tomatoes, and red onion for a dish that's as pleasing to the eye as it is to the palate. This heart-healthy recipe uses a zesty blend of lemon juice, olive oil, garlic powder, paprika, and oregano for bold flavor without the added salt. With just 30 minutes of prep and 15 minutes of cook time, these kebabs make for an easy and delicious meal that's ideal for summer BBQs or weeknight dinners. Garnished with fresh parsley, they’re a feast that’s sure to impress your family and guests while aligning with low-sodium dietary needs.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 large Zucchini
- 1 large Red bell pepper
- 1 large Red onion
- 1 pint Cherry tomatoes
- 2 tablespoons Fresh parsley
Instructions
Cut the chicken breast into 1.5-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together olive oil, lemon juice, garlic powder, onion powder, oregano, black pepper, and paprika to create the marinade.
Pour the marinade over the chicken cubes and mix until well coated. Cover and let marinate in the fridge for 1 to 4 hours.
While the chicken is marinating, prepare the vegetables: slice zucchini into half-inch thick rounds, cut the red bell pepper into 1.5-inch squares, and slice the red onion into wedges.
After marination, thread the chicken cubes, zucchini, bell pepper, red onion, and cherry tomatoes alternately onto skewers.
Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Place the kebabs on the preheated grill and cook for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are tender.
If using a meat thermometer, ensure the chicken has reached an internal temperature of 165°F (74°C).
Remove the kebabs from the grill and let them rest for a few minutes.
Garnish with freshly chopped parsley before serving. Enjoy your low sodium juicy grilled chicken kebabs!
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.9 g | 88% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 4650 mg | 202% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 38.3 g | ||
| Protein | 200.5 g | 401% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3951 mg | 84% | |
*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.
