Baked Chicken and Vegetable Skewers

By swapping heavy oil-based marinades for a light yogurt and touch of olive oil blend, we keep the chicken incredibly juicy while significantly cutting down on unnecessary fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (3 servings), not per serving.

• 350g boneless, skinless chicken breast, cubed · 371 kcal in the whole recipe
• 1 medium red bell pepper, cut into chunks · 31 kcal in the whole recipe
• 1 medium green bell pepper, cut into chunks · 23 kcal in the whole recipe
• 1 medium zucchini, sliced into thick rounds · 26 kcal in the whole recipe
• 1 tablespoon olive oil · 135 kcal in the whole recipe
• 2 tablespoons strained yogurt · 30 kcal in the whole recipe
• 2 cloves garlic, minced · 9 kcal in the whole recipe
• Salt, black pepper, oregano, and paprika to taste

Method

1. Soak wooden skewers in water for 10 minutes to prevent them from burning in the oven.

   

2. In a bowl, whisk together the strained yogurt, olive oil, minced garlic, and spices to prepare the marinade.

   

3. Add the cubed chicken breasts to the marinade, coat them well, and let them rest in the refrigerator for 15-20 minutes.

   

4. Thread the marinated chicken, peppers, and zucchini alternately onto the soaked wooden skewers.

   

5. Place the skewers on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (400°F) for 20-25 minutes until the chicken is cooked through and golden.

   

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