Tuscan-Style Grilled Chicken Kebabs

Average Rating:

Tuscan Style Grilled Chicken Kebabs
×

Tuscan-Style Grilled Chicken Kebabs

These grilled chicken-and-vegetable kebabs feature the flavors of sunny Tuscany—lemon, rosemary, garlic, and oregano. Serve them with brown rice studded with sun-dried tomatoes for a rustic and satisfying dinner.

Ingredients

Servings   4  

  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh, chopped rosemary OR
  • 1 teaspoon dried rosemary (crushed)
  • 2 teaspoons olive oil
  • 2 cloves fresh garlic (minced)
  • 1 teaspoon dried oregano (crumbled)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 cubes
  • 16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed
  • 1 medium green bell pepper, cut into 16 pieces
  • 16 cherry tomatoes
  • non-stick Cooking spray
  • 1/2 cup uncooked, instant brown rice
  • 1 cup fat-free, low-sodium chicken broth
  • 1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch cubes

Directions

Tip: Click on step to mark as complete.

  1. In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes.
  2. Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high
  3. Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray.
  4. In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork.
  5. Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.

Tip: 2 kebabs (3 ounces chicken and 1/2 cup vegetables) and 1/2 cup brown rice per serving

Nutrition Facts

Tuscan-Style Grilled Chicken Kebabs

CaloriesCalories

213 Per Serving

ProteinProtein

31g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 213
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 66 mg
Sodium 16 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sugars 4 g
Protein 31 g

Dietary Exchanges
1/2 starch, 3 very lean meat, 1 vegetable

 

These grilled chicken-and-vegetable kebabs feature the flavors of sunny Tuscany—lemon, rosemary, garlic, and oregano. Serve them with brown rice studded with sun-dried tomatoes for a rustic and satisfying dinner.

Nutrition Facts

Tuscan-Style Grilled Chicken Kebabs

CaloriesCalories

213 Per Serving

ProteinProtein

31g Per Serving

FiberFiber

3g Per Serving
×
Calories 213
Total Fat 2.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 66 mg
Sodium 16 mg
Total Carbohydrate 16 g
Dietary Fiber 3 g
Sugars 4 g
Protein 31 g

Dietary Exchanges
1/2 starch, 3 very lean meat, 1 vegetable

Ingredients

Servings   4  

  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fresh, chopped rosemary OR
  • 1 teaspoon dried rosemary (crushed)
  • 2 teaspoons olive oil
  • 2 cloves fresh garlic (minced)
  • 1 teaspoon dried oregano (crumbled)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into 16 cubes
  • 16 whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed
  • 1 medium green bell pepper, cut into 16 pieces
  • 16 cherry tomatoes
  • non-stick Cooking spray
  • 1/2 cup uncooked, instant brown rice
  • 1 cup fat-free, low-sodium chicken broth
  • 1/4 cup dry-packed sun-dried tomatoes, cut into 1/4-inch cubes

Directions

Tip: Click on step to mark as complete.

  1. In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes. Add the chicken, stirring to coat. Cover and refrigerate for at least 15 minutes. The chicken can marinate for up to 8 hours for even more flavor. Turn several times if marinating for more than 30 minutes.
  2. Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers. Preheat the grill on medium high
  3. Drain the chicken and discard the marinade. Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers. Lightly spray all sides with cooking spray.
  4. In a medium saucepan, bring the broth and tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes. Remove from the heat and let stand for about 5 minutes. Fluff with a fork.
  5. Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.

Tip: 2 kebabs (3 ounces chicken and 1/2 cup vegetables) and 1/2 cup brown rice per serving

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.