Baked Chicken Kabobs
These oven baked chicken kabobs are easy to make without a grill or grill pan! Healthy and delicious, they're great for an easy weeknight meal.
Servings: 4 people
Calories: 294kcal
Ingredients
- 1½ pounds boneless, skinless chicken breast
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dijon mustard
- 3-4 cloves garlic, minced
- 1 teaspoon oregano
- ½ teaspoon sumac
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 red bell pepper, cut into bite sized pieces
- 1 yellow bell pepper, cut into bite sized pieces
- 3-4 large shallots, peeled
Instructions
- Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Cover and marinate for at least 30 minutes and up to 12 hours.
- Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
- If you'd like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!
Notes
- Hate peppers? Mix up the veggies with cut zucchini squash, mushrooms, and tomatoes.
- Use metal skewers to avoid having to soak the wood - just makes life easier.
- If not following a migraine diet, red onion can be substituted for shallots, although I prefer the flavor of shallots.
Nutrition
Calories: 294kcal | Carbohydrates: 8g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 535mg | Potassium: 840mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 97mg | Calcium: 36mg | Iron: 1mg