Tender, juicy chunks of marinated chicken grilled to perfection with colorful, crisp vegetables. A perfect, easy-to-make dish for any summer barbecue or weeknight dinner.
Prep25 min
Cook15 min
Soak30 min
Servings4
Serving size: 1 serving
382cal
40gprotein
13gcarbs
Ingredients
1.5 lb boneless, skinless chicken breast (cut into 1-inch cubes)
0.25 cup olive oil (extra virgin recommended)
0.25 cup lemon juice (freshly squeezed)
4 cloves garlic cloves (minced)
2 tsp dried oregano
1 tsp sweet paprika
1.5 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
1 large red bell pepper (deseeded and cut into 1-inch pieces)
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19gfat
1 large green bell pepper (deseeded and cut into 1-inch pieces)
1 large red onion (cut into 1-inch wedges)
1 medium zucchini (cut into 1/2-inch thick rounds)
Instructions
1
Prepare the Marinade and Chicken
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sweet paprika, salt, and black pepper to create the marinade.
Add the cubed chicken breast to the bowl and toss thoroughly to ensure every piece is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 4 hours. The acidity in the lemon juice can alter the chicken's texture if marinated for too long.
2
Prepare Vegetables and Skewers
While the chicken marinates, wash and chop the bell peppers, red onion, and zucchini into uniform, 1-inch pieces.
If using wooden skewers, submerge them completely in a shallow dish of water. Let them soak for at least 30 minutes to prevent them from burning on the grill.
3
Assemble the Kabobs
Remove the chicken from the refrigerator. Thread the marinated chicken and chopped vegetables onto the skewers, alternating ingredients for a colorful presentation.
Leave a small gap (about 1/4 inch) between each piece to allow for even heat circulation and cooking.
Continue until all ingredients are used. You should have approximately 8 kabobs.
4
Grill the Kabobs
Preheat your grill to a medium-high heat, around 400-450°F (200-230°C). Clean the grill grates and lightly oil them with a high-smoke-point oil to prevent sticking.
Place the assembled kabobs on the hot grill, ensuring they are not overcrowded.
Grill for 10-15 minutes, turning the kabobs every 3-4 minutes, until the chicken is golden brown and cooked through, and the vegetables are tender with a slight char.
Use a meat thermometer to confirm the chicken has reached a safe internal temperature of 165°F (74°C) at its thickest part.
5
Rest and Serve
Once cooked, carefully remove the kabobs from the grill and transfer them to a clean platter.
Let the kabobs rest for 5 minutes. This crucial step allows the juices in the chicken to redistribute, resulting in a more tender and flavorful bite.
Serve warm with your favorite sides like rice pilaf, a fresh salad, or warm pita bread.
109cal
2gprotein
10gcarbs
7gfat
Ingredients
3 medium bell peppers (assorted colors (red, yellow, orange), thinly sliced)
1 large onion (thinly sliced)
2 tbsp olive oil
3 cloves garlic cloves (minced)
1 tsp italian seasoning
0.75 tsp salt (or to taste)
0.5 tsp black pepper (freshly ground)
2 tbsp fresh parsley (chopped, for garnish (optional))
Instructions
1
Sauté the Onions
Place a large skillet or frying pan over medium-high heat and add the olive oil.
Once the oil is shimmering, add the sliced onions. Sauté, stirring occasionally, for 5-7 minutes until they soften and become translucent.
2
Cook the Bell Peppers
Add the sliced bell peppers to the skillet with the onions.
Continue to cook for another 7-8 minutes, stirring frequently, until the peppers are tender but still have a slight crispness. Avoid overcooking if you prefer a crunchier texture.
3
Add Aromatics and Seasonings
Add the minced garlic and Italian seasoning to the pan. Stir continuously for about 1 minute until the garlic is fragrant.
Season with salt and freshly ground black pepper. Toss everything together to ensure the vegetables are evenly coated.
4
Garnish and Serve
Remove the skillet from the heat.
Stir in the optional fresh parsley for a burst of freshness.
Serve immediately as a side dish, topping, or filling.