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Get the Recipe: Balsamic Vinegar Grilled Chicken and Zucchini Skewers

Prep: 15 minutes
Cook: 12 minutes
Total: 27 minutes
Yield: 4 Servings
Author: Annie Holmes
These Easy Grilled Chicken and Zucchini Skewers are keto, low-carb and gluten-free! These summer kabobs are perfect on their own or on top of a big Greek salad!
5 from 2 ratings
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Ingredients
 

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 teaspoon minced garlic
  • 2 teaspoons sugar
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 pound chicken breast, cut into small chunks
  • 2 medium sized zucchini, cut into small chunks

Instructions
 

  • In a measuring cup or bowl mix the first nine ingredients (balsamic vinegar-salt). Then make sure your marinade is well combined.
  • Place your cut up chicken breast into a plastic bag and pour in half of the marinade.
  • Place the zucchini pieces into a plastic bag and pour in the second half of the marinade.
  • Let your meat and veggies marinate for at least 30 minutes.
  • Heat your grill to 400 degrees.
  • Assemble your skewers*, alternating chicken and zucchini.
  • Grill for 5-6 minutes on each side.
  • Garnish with freshly chopped basil and crumbled feta cheese.

Notes

*If you are using wooden skewers, soak them in water for at least 20 minutes before assembling your kabobs.
 
Net carbs are 4.2 g per serving
Serving: 2 Skewers, Calories: 440kcal, Carbohydrates: 4.5g, Protein: 53.1g, Fat: 22.2g, Cholesterol: 173.8mg, Sodium: 338mg, Fiber: 0.3g, Sugar: 2.8g
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