Low-sodium Chicken And Vegetable Kabobs

These low-sodium chicken and vegetable kabobs are a delicious and healthy option for a quick and easy meal. The combination of tender chicken and fresh vegetables makes for a satisfying and flavorful dish.

Low-sodium Chicken And Vegetable Kabobs

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • 8 oz cremini mushrooms, cleaned and halved
  • 2 tbsp olive oil
  • 2 tbsp low-sodium soy sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions

  1. In a small bowl, whisk together the olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
  2. Thread the chicken, bell peppers, onion, and mushrooms onto skewers, alternating the ingredients.
  3. Brush the skewers with the marinade and let them sit for 10 minutes.
  4. Heat a grill pan or stovetop grill over medium-high heat. Cook the kabobs for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
  5. Serve the kabobs hot with your choice of side dishes.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Carbohydrates
15g
Fat
10g

Supplies

Skewers Grill pan or stovetop grill

Tools

Knife Cutting board Small bowl Basting brush

Serving suggestions

These kabobs are delicious served with a side of quinoa or a fresh green salad.

Tips & tricks

Soak wooden skewers in water for 30 minutes before threading the ingredients to prevent them from burning during cooking.

Cost

$15