Low Sodium Kebabsallad
Elevate your salad game with this vibrant Low Sodium Kebabsallad, bursting with Mediterranean flavors and wholesome ingredients! Perfect for health-conscious eaters, this recipe combines juicy grilled chicken, colorful bell peppers, tender zucchini, and sweet cherry tomatoes, all marinated in a zesty blend of olive oil, lemon juice, garlic powder, and dried oregano. Served atop crisp mixed salad greens with refreshing cucumber slices, and optionally topped with crumbled feta cheese, this dish is a hearty yet light meal that’s low in sodium without skimping on taste. Ready in just 35 minutes, it makes a delightful choice for a nutritious lunch or dinner that's both satisfying and easy to prepare. Keywords: low sodium, kebab salad, Mediterranean flavors, grilled chicken, healthy recipes, quick meals.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium red onion
- 1 medium zucchini
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 large cucumber
- 4 cups mixed salad greens
- 0.5 cup feta cheese (optional)
Instructions
Cut the chicken breast into 1-inch cubes and place them in a medium bowl.
Slice the red and green bell peppers and red onion into 1-inch pieces, and slice the zucchini into thick rounds.
Add the bell peppers, red onion, zucchini, and cherry tomatoes to the bowl with the chicken.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, dried oregano, and ground black pepper.
Pour the marinade over the chicken and vegetables, stirring to coat evenly. Let it marinate for at least 15 minutes.
Preheat your grill or grill pan over medium-high heat.
Thread the marinated chicken and vegetables onto skewers, alternating between each ingredient.
Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and the vegetables are slightly charred.
While the kebabs are grilling, peel and slice the cucumber, and arrange it with mixed salad greens on a large serving platter.
Once the kebabs are done, let them rest for a couple of minutes, then remove the chicken and cooked vegetables from the skewers and place them on top of the salad.
Sprinkle the optional feta cheese over the salad for added flavor.
Serve immediately and enjoy your nutritious, low sodium kebab salad!
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3648 mg | 159% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 42.4 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 902 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3848 mg | 82% | |
*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.
