Whole30 Brochette Poulet
Elevate your grilling game with this vibrant and healthy recipe for Whole30 Brochette Poulet! Perfectly marinated chicken breast cubes meet an array of colorful vegetables—red and yellow bell peppers, zucchini, and juicy red onions—all threaded onto wooden skewers and charred to perfection on the grill. The marinade, featuring extra virgin olive oil, freshly squeezed lemon juice, garlic, and fragrant fresh herbs like rosemary and thyme, infuses the chicken with irresistible flavor. Quick to prepare and packed with Whole30-compliant ingredients, these chicken skewers make a sensational low-carb meal that’s as nutritious as it is delicious. Serve them with a crisp salad or cauliflower rice for a wholesome dinner that’s perfect for summer barbecues or weeknight feasts. Keywords: Whole30 chicken skewers, grilled brochettes, healthy grilled recipes, low-carb dinner ideas, Whole30 compliant recipes.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small red onion
- 1 zucchini
- 8 wooden skewers
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Cut the chicken breasts into 1-inch cubes. Place the chicken pieces in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.
Pour the marinade over the chicken cubes and stir to coat evenly. Allow the chicken to marinate for at least 15 minutes at room temperature or up to 1 hour in the refrigerator.
While the chicken marinates, prepare the vegetables: cut the red and yellow bell peppers into 1-inch squares, cut the red onion into wedges, and slice the zucchini into thick rounds.
Preheat the grill to medium-high heat.
Thread the chicken pieces, bell peppers, onion wedges, and zucchini slices onto the soaked skewers, alternating between the different ingredients.
Once the grill is hot, place the skewers on the grill. Cook for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are nicely charred.
Serve immediately with a side salad or cauliflower rice to keep it Whole30 compliant.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 704 mg | 15% | |
*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.
