Low Sodium Lemon Herb Grilled Chicken Skewers
Fire up the grill and savor the bright, zesty flavors of these **Low Sodium Lemon Herb Grilled Chicken Skewers**, a wholesome and heart-healthy option that's bursting with fresh ingredients and vibrant colors. Perfect for those watching their sodium intake without compromising on taste, this recipe features tender, marinated chunks of chicken infused with a citrusy blend of **lemon juice**, **zest**, and fragrant herbs like fresh thyme and rosemary. Alongside juicy **cherry tomatoes**, sweet bell peppers, and aromatic red onion, the skewers are grilled to perfection, creating a smoky char that pairs beautifully with the dish's light and tangy marinade. Easy to prepare in just 35 minutes (plus marinating time), these skewers make an ideal addition to weeknight dinners or summer barbecues. Serve them on their own or with a fresh green salad and quinoa for a balanced, nutritious meal your family will love.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 3 cloves Fresh garlic, minced
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh rosemary, chopped
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 Sweet bell peppers, cubed
- 1 Red onion, cubed
- 1 pint Cherry tomatoes
- 8 Wooden skewers
Instructions
Cut the chicken breasts into 1-inch cubes and set aside.
In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, black pepper, and red pepper flakes to create the marinade.
Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Preheat an outdoor grill or stovetop grill pan to medium-high heat.
Thread the marinated chicken cubes, bell peppers, red onion, and cherry tomatoes onto the soaked skewers, alternating between chicken and vegetables.
Place the skewers on the preheated grill. Cook for about 10-15 minutes, turning every few minutes to ensure even cooking, until the chicken is fully cooked through and the vegetables are tender and slightly charred.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Serve warm as is, or with a side of fresh salad or quinoa for a complete meal.
Nutrition Facts
Calories |
1315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 365 mg | 16% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 21.9 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2542 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.
