Grilled Chicken Kabobs combine juicy, seasoned chicken with bell peppers, zucchini, red onion, and mushrooms on skewers for a colorful and satisfying meal. The lemon and herb marinade adds bright, fresh flavor while the grill brings out natural sweetness in the vegetables.
Quick to cook and easy to serve, these kabobs pair well with simple sides like rice, salad, or grilled pita. Built around lean protein and whole ingredients, this recipe supports sustainable weight loss habits while keeping dinner practical and enjoyable. It works well for weeknights, cookouts, or meal prep when you want something flavorful and dependable.
Nutrition
284 Calories | 8g Fat | 12g Carbohydrates | 38g Protein | 3g Fiber
Per Serving
Serves 4
Ingredients
- 1 ¼ lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
- 1 Large Red Bell Pepper, seeded and cut into 1-inch pieces
- 1 Large Yellow Bell Pepper, seeded and cut into 1-inch pieces
- 1 Medium Zucchini, cut into ½-inch rounds
- 1 Medium Red Onion, cut into 1-inch pieces
- 8 oz Cremini Mushrooms, trimmed
- 3 tbsp Extra Virgin Olive Oil
- Juice and zest of 1 Lemon
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Oregano, chopped (or 1 tsp dried)
- 1 tbsp Garlic Powder
- 1 tsp Kosher Salt, divided
- ½ tsp Ground Black Pepper
Directions
- In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, oregano, garlic powder, ½ teaspoon salt, and black pepper to make the marinade.
- Add the chicken pieces to the marinade and toss until coated. Let them marinate in the fridge for at least 30 minutes, or up to 2 hours if you have time.
- While the chicken marinates, cut the bell peppers, zucchini, red onion, and mushrooms on a cutting board.
- Thread the marinated chicken and vegetables onto skewers, alternating them as you go.
- Heat your grill or grill pan to medium-high and lightly oil the surface.
- Grill the kabobs for 10 to 12 minutes, turning them now and then, until the chicken is cooked through and the vegetables are tender with a bit of char.
- Take the kabobs off the heat, sprinkle with the rest of the salt, and add extra parsley if you like. Serve them warm.
Pro-Tips
- If you’re using wooden skewers, soak them in water for 30 minutes before grilling so they don’t burn.
- Cut all the ingredients into similar sizes to help them cook evenly.
- To use the oven instead, bake the kabobs at 425°F for 15 to 18 minutes, turning them once halfway through.
- Serve your kabobs with quinoa, grilled pita, or a simple green salad for a complete meal.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
