Nicole shows you her low calorie and keto friendly chicken kabob recipe. This a healthy meal done on the grill – perfect for summer!
Ingredients
4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*instructions below )
1 Tablespoon chicken broth or stock
1 teaspoon kosher salt
½ teaspoon freshly-cracked black pepper
½ teaspoon garlic powder
½ teaspoon paprika (regular or smoked)
1 red bell pepper cut into 1-inch pieces
1 yellow bell pepper cut into 1-inch pieces
2 small zucchini cut into 1-inch slices
1 red onion cut into 1-inch pieces
Optional: fresh lemon wedges
Instructions
Check to see if the chicken breasts have already been pre-brined in a sodium solution. If so, skip the following instructions. If not, to brine the chicken breasts: fill a large bowl with 1-quart of warm water and ¼ cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water and then pat dry with some paper towels.
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
Cut the chicken breasts into 1-inch pieces. Put them to a large mixing bowl and drizzle with chicken broth/stock. Toss to combine.
In a separate bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken on the skewers, alternating with onion, zucchini, and peppers.
Once the grill is hot, place the kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink in center).
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
Serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired. Or, refrigerate in a sealed container for 3 days, or freeze for up to 3 months.
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