Get the Recipe: Balsamic Vinegar Grilled Chicken and Zucchini Skewers
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!
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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