Grilled Chicken Kabobs
Marinated chicken skewers with peppers and onions grilled to smoky perfection. A healthy, colorful dinner that preps beautifully for the week.
PROTEIN 36g
CALORIES 350
P:E RATIO 1.2
TIME 32m
YIELD 4
P:E 1.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs chicken breast, cubed 36G PROTEIN
2 bell peppers, cut into chunks FLAVOR
1 red onion, cut into chunks FLAVOR
1 zucchini, sliced thick HIGH FIBER
1/4 cup olive oil FLAVOR
2 tbsp lemon juice FLAVOR
2 cloves garlic, minced FLAVOR
1 tsp oregano FLAVOR
1/2 tsp cumin FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate kabob meat and veggies (off skewers) for up to 4 days.
- Batching: Soak wooden skewers in water 30 minutes before grilling to prevent burning.
- Reheat: Microwave 2 minutes or reheat on grill/grill pan for best flavor.
EXECUTION STEPS
01
THE MACRO PREP
Marinate chicken in olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper for at least 30 minutes.
02
VEGGIE STEAM-SAUTÉ
Thread chicken and vegetables alternately onto skewers.
03
HIGH HEAT SEAR
Grill over medium-high heat 10-12 minutes, turning every 3 minutes.
04
THE ASSEMBLY
Chicken is done when internal temp reaches 165°F.
05
STEP 5
Let rest 5 minutes before serving.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs chicken breast, cubed
- 2 bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced thick
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp oregano
- 1/2 tsp cumin
- Salt and pepper to taste