Grilled Chicken and Veggie Skewers
summary
Looking for a nutritious and appetizing meal idea? Let’s delve deep into Grilled Chicken and Veggie Skewers. A savory symphony of flavors combined with the crispiness of charred vegetables. Perfect for your next BBQ, or when you’re just feeling the urge to treat yourself right. Within the next paragraphs, we’ll unravel the secrets to mastering this delicious dish. Ready to kick things up a notch in the kitchen?
Ingredients:
- Chicken breast: 1 lb (approximately 450 grams)
- Bell peppers (mixed colors): 2 large (about 200 grams)
- Zucchini: 1 medium-sized (around 150 grams)
- Red onion: 1 medium (about 150 grams)
- Cherry tomatoes: 12 (roughly 100 grams)
- Olive oil: 2 tbsp (30 ml)
- Lemon juice: 1 tbsp (15 ml)
- Garlic powder: 1 tsp (5 ml)
- Salt: 1/2 tsp (2.5 ml)
- Black pepper: 1/4 tsp (1 ml)
- Fresh parsley (optional): 2 tbsp chopped (about 30 ml)
Time:
- Preparation: 20 minutes
- Grilling: 15 minutes
- Total: 35 minutes
Serves 4
Nutritional Facts (per serving):
- Calories: 230
- Protein: 28 grams
- Fat: 9 grams
- Carbohydrates: 8 grams
- Dietary Fiber: 2 grams
- Sugars: 5 grams
- Sodium: 340 mg
How to Make Grilled Chicken and Veggie Skewers:
- Begin by washing and cutting the chicken breast into even-sized cubes. Aim for pieces that are not too small so they remain juicy when grilled.
- Wash and slice the bell peppers, zucchini, and red onion into similar-sized pieces.
- In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper. This will serve as your marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Allow this to marinate for at least 10 minutes.
- While the chicken is marinating, start preheating your grill to a medium-high heat.
- Thread chicken, bell peppers, zucchini, cherry tomatoes, and red onion alternately onto skewers. If using wooden skewers, ensure they’re soaked in water for at least 30 minutes prior to prevent burning.
- Place the skewers on the grill and let them cook for 7 minutes on each side or until the chicken is cooked through and the veggies are slightly charred.
- Once done, remove the Grilled Chicken and Veggie Skewers from the grill and let them rest for a couple of minutes. Garnish with chopped parsley if desired.
Pro Tips:
- To boost the flavor, consider marinating the chicken for a couple of hours or overnight.
- Always ensure your grill is clean to prevent sticking and to get those perfect grill marks on your skewers.
- Rotate the skewers occasionally for even grilling and to avoid any one side getting overly charred.
- For a spicier kick, sprinkle some red chili flakes or cayenne pepper into the marinade.
Serving Suggestions:
- These skewers pair excellently with a light quinoa salad or couscous.
- Consider drizzling some tzatziki or a light lemon vinaigrette over the top for an added layer of flavor.
- Serve alongside a chilled glass of lemon iced tea or a sparkling water for a refreshing meal experience.
GRILLED CHICKEN AND VEGGIE SKEWERS
Looking for a nutritious and appetizing meal idea? Let’s delve deep into Grilled Chicken and Veggie Skewers. A savory symphony of flavors combined with the crispiness of charred vegetables. Perfect for your next BBQ, or when you’re just feeling the urge to treat yourself right. Within the next paragraphs, we’ll unravel the secrets to mastering this delicious dish. Ready to kick things up a notch in the kitchen?
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Nutritions
Nutrition Facts
GRILLED CHICKEN AND VEGGIE SKEWERS
Amount per Serving
Calories
230
% Daily Value*
Fat
9
g
14
%
Sodium
340
mg
15
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
28
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Chicken breast: 1 lb approximately 450 grams
- Bell peppers mixed colors: 2 large (about 200 grams)
- Zucchini: 1 medium-sized around 150 grams
- Red onion: 1 medium about 150 grams
- Cherry tomatoes: 12 roughly 100 grams
- Olive oil: 2 tbsp 30 ml
- Lemon juice: 1 tbsp 15 ml
- Garlic powder: 1 tsp 5 ml
- Salt: 1/2 tsp 2.5 ml
- Black pepper: 1/4 tsp 1 ml
- Fresh parsley optional: 2 tbsp chopped (about 30 ml)
Instructions
- Begin by washing and cutting the chicken breast into even-sized cubes. Aim for pieces that are not too small so they remain juicy when grilled.
- Wash and slice the bell peppers, zucchini, and red onion into similar-sized pieces.
- In a mixing bowl, whisk together olive oil, lemon juice, garlic powder, salt, and black pepper. This will serve as your marinade.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Allow this to marinate for at least 10 minutes.
- While the chicken is marinating, start preheating your grill to a medium-high heat.
- Thread chicken, bell peppers, zucchini, cherry tomatoes, and red onion alternately onto skewers. If using wooden skewers, ensure they’re soaked in water for at least 30 minutes prior to prevent burning.
- Place the skewers on the grill and let them cook for 7 minutes on each side or until the chicken is cooked through and the veggies are slightly charred.
- Once done, remove the Grilled Chicken and Veggie Skewers from the grill and let them rest for a couple of minutes. Garnish with chopped parsley if desired.
Notes
PRO TIPS:
- To boost the flavor, consider marinating the chicken for a couple of hours or overnight.
- Always ensure your grill is clean to prevent sticking and to get those perfect grill marks on your skewers.
- Rotate the skewers occasionally for even grilling and to avoid any one side getting overly charred.
- For a spicier kick, sprinkle some red chili flakes or cayenne pepper into the marinade.
- These skewers pair excellently with a light quinoa salad or couscous.
- Consider drizzling some tzatziki or a light lemon vinaigrette over the top for an added layer of flavor.
- Serve alongside a chilled glass of lemon iced tea or a sparkling water for a refreshing meal experience.
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