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Chicken and vegetable skewers with a side of salsa

average rating is 3 out of 5, based on 150 votes

Elevate your taste buds with this mouthwatering recipe for grilled Chicken and Vegetable Skewers with a zesty side of salsa. Bursting with flavors and textures, this low-carb, high-protein dish is perfect for diabetics and those following the SOZA weight loss program. Get ready to savor the succulent chicken, charred vegetables, and tangy salsa—all in one satisfying bite!

Serving suggestions/tips:

Serve the skewers alongside a bed of fresh salad greens for a complete and nutritious meal.

Pair the dish with a side of cauliflower rice or quinoa to add some extra fiber and volume.

Don't forget to soak the wooden skewers in water before grilling to prevent them from burning.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly weight loss grilled skewers chicken vegetables salsa healthy flavorful low-calorie low-sugar low-fat gluten-free dairy-free keto-friendly paleo-friendly nutrient-rich

Ingredients

2 boneless, skinless chicken breasts
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 small red onion
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste

For the salsa:

2 medium tomatoes, diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 small jalapeño pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper to taste

Directions

Preheat your grill or broiler to medium-high heat.
Soak wooden skewers in water for about 15 minutes to prevent them from burning.
Cut the chicken breasts into bite-sized pieces and set aside.
Cut the zucchini, red bell pepper, and yellow bell pepper into chunks. Cut the red onion into wedges.
In a small bowl, mix together olive oil, garlic powder, paprika, dried oregano, salt, and pepper.
Thread the chicken and vegetables onto the skewers, alternating between pieces of chicken and vegetables.
Brush the chicken and vegetables with the olive oil mixture, coating them evenly.
Place the skewers on the preheated grill or under the broiler. Cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
While the skewers are cooking, prepare the salsa by combining diced tomatoes, red onion, cilantro, jalapeño pepper, lime juice, salt, and pepper in a bowl. Mix well.
Once the skewers are done, remove them from the heat and let them rest for a few minutes.
Serve the chicken and vegetable skewers with the side of salsa.