Garlic Herb Chicken Kabobs
Grilled Garlic Herb Chicken Kabobs with bell peppers, onions, and zucchini are so colorful and full of flavor! You get your whole meal on a stick!
Servings 5
Calories 266kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 2 zucchini
- 2 bell peppers
- 1 small red onion
- 3 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Garlic Herb Marinade
- 1/2 cup olive oil
- 1/4 cup vinegar
- 1 tablespoon minced garlic
- 2 teaspoon minced onion
- 2 teaspoon sea salt
- 1 teaspoon parsley
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cut the boneless, skinless chicken breasts into cubes. Put in a gallon-sized ziptop bag. Set aside.
- Make the garlic herb marinade by whisking together the olive oil, vinegar, minced garlic, minced onion, sea salt, and black pepper. Pour over the chicken in the ziptop bag and turn to coat. Marinate in the refrigerator for 30 minutes.
- Cut the bell peppers, zucchini, and onion into evenly sized pieces and place them in a gallon-sized ziptop bag. Add olive oil, salt, and pepper and turn to coat.
- Preheat the grill to medium-high heat.
- Thread chicken and vegetables onto skewers.
- Grease the grill grates and then add the garlic herb chicken kabobs. Grill over medium-high heat for 12-15 minutes, turning every few minutes, until the chicken is fully cooked (reaches an internal temperature of 165˚F).
Video
Notes
Nutrition facts were calculated using 1/4 of the marinade since most of it isn't consumed.
Storage:
Store leftovers in an airtight container in the fridge for three to four days or in the freezer for 1-2 months.Nutrition
Serving: 1kabob | Calories: 266kcal | Carbohydrates: 8g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 580mg | Potassium: 679mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1677IU | Vitamin C: 78mg | Calcium: 28mg | Iron: 1mg
