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.
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
- In a small bowl, whisk together the olive oil, soy sauce, garlic powder, paprika, salt, and pepper.
- Thread the chicken, bell peppers, onion, and mushrooms onto skewers, alternating the ingredients.
- Brush the skewers with the marinade and let them sit for 10 minutes.
- 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.
- 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