Chicken Skewers with Fresh Vegetables

With 308 kcal and 50g of protein, its low-fat profile supports muscle maintenance while providing long-lasting satiety.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (1 serving), not per serving.

• 180g chicken breast, cubed · 191 kcal in the whole recipe
• 2 tbsp yogurt (for marinade) · 18 kcal in the whole recipe
• 1/2 green pepper · 12 kcal in the whole recipe
• 1 tomato, sliced · 18 kcal in the whole recipe
• 1/2 cucumber, sliced · 13 kcal in the whole recipe
• 1/4 onion · 12 kcal in the whole recipe
• 1 tsp olive oil · 44 kcal in the whole recipe
• Red chili powder, dried thyme, salt

Method

1. Prepare a large bowl, a fork, and 3 wooden skewers.

   

2. Place the chicken, yogurt, olive oil, red pepper powder, thyme, and salt into the bowl.

   

3. Use a fork to ensure the chicken is thoroughly coated in the yogurt mixture.

   

4. Place the bowl in the fridge and wait for 30 minutes (marinating: resting meat in sauce to tenderize and flavor it).

   

5. Remove the chicken from the fridge and thread the chicken pieces and sliced green peppers onto the skewers.

   

6. Heat a grill pan over medium heat and place the skewers in the pan.

   

7. Cook the skewers for a total of 12-15 minutes, turning them to cook all sides.

   

8. Remove from heat once the inside of the chicken turns white and the outside is browned.

   

9. Chop the tomato, cucumber, and onion into small pieces.

   

10. Add the chopped vegetables to the plate next to the skewers.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.