Ingredients
4 boneless skinless chicken breasts (4 oz each)
1 red bell pepper, sliced
1 zucchini, sliced
1 small yellow onion, sliced
2 tbsp olive oil
1 lemon, juiced
3 garlic cloves, minced
1 tsp paprika
Salt to taste
Pepper to taste
Instructions
Preheat grill, grill pan, or broiler to medium-high heat.
Combine olive oil, lemon juice, garlic, paprika, salt, and pepper in a bowl.
Submerge chicken and veggies in marinade, seal in a ziplock bag, and refrigerate for 15 minutes.
Thread marinated chicken and veggies onto skewers.
Grill or broil for 6-8 minutes per side until chicken is fully cooked and veggies are lightly charred.
Serve immediately.
Notes
Skip skewers for a baked version: arrange on parchment paper and roast at 400°F (200°C) for 18-20 minutes.
Add cherry tomatoes or mushrooms as optional vegetable variations.
Store leftovers in air-tight containers in the fridge for up to 3 days.
Use a meat thermometer to ensure chicken reaches 165°F internal temperature.
- Prep Time: 15
- Cook Time: 12
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: Modern Paleo
- Diet: Paleo
Nutrition
- Serving Size: One skewer
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 2.5g
- Protein: 40g
- Cholesterol: 160mg