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    Home » Main dishes & sides

    Chicken kabobs (whole30, paleo, AIP)

    Published: Jun 19, 2020 · Updated: Jun 5, 2021 by gohealthywithbea | This post may contain affiliate links | 1 Comment

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    2 pictures of chicken kabobs and a text overlay in the middle with the title

    Boneless, skinless chicken breast marinated in the traditional Provence flavors then threaded on skewers with a few veggies makes these grilled chicken kabobs an easy summer meal.

    Ingredients

    • boneless skinless chicken breasts
    • red onion
    • zucchini
    • carrot
    • white mushrooms
    • herbs of Provence
    • extra virgin olive oil
    • lemon juice
    • pinch of salt

    How to make these

    1. Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
    2. Add the olive oil, lemon juice, herbs of Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
    3. Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
    4. Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 15 minutes or until the chicken juices run clear. And voilà! Serve warm. Bon appétit!

    About the skewers

    I used wooden skewers. If you do so, be sure to soak the skewers for at least 15-30 minutes so they don’t burn when you cook the kabobs. If using metal skewers for threading the meat and veggies on, you don’t need to soak them.

    Other chicken recipes

    • Coconut chicken curry (AIP, paleo, whole30)
    • Chicken noodle soup (Coconut free, AIP, paleo)
    • Chicken muffins (Coconut free, AIP, paleo)
    • Healthy Chicken salad (paleo, whole30)

    Or if you just want to try other recipes using herbs of Provence, you can check my Olive fougasse bread (gluten free, vegan) or my Zucchini bake (AIP, paleo, vegan)

    3 chicken kabobs on a black tray

    Chicken kabobs (whole30, paleo, AIP)

    gohealthywithbea
    Lemon marinated chicken kabobs for grilling season.
    4.43 from 7 votes
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    AIP recipe icon
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    an icon with the letters G and F to label gluten free recipes
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    Prep Time 15 mins
    Cook Time 15 mins
    Resting Time 1 hr
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine French
    Servings 6 skewers
    Calories 178 kcal

    Equipment

    skewers

    Ingredients
      

    • 0.8 pound boneless skinless chicken breasts (about 2 medium chicken breasts)
    • 1 red onion quartered into 1-inch pieces
    • 1 small zucchini  sliced into ¼ inch coins
    • 1 medium carrot sliced into ⅛ inch coins
    • 5 small white mushrooms sliced
    • 2 tablespoon herbs of Provence
    • 4 tablespoon extra virgin olive oil
    • 2 tablespoon lemon juice
    • Pinch of sea salt

    Instructions
     

    • Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
    • Add the olive oil, lemon juice, herbs of Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
    • If using wooden or bamboo skewers, prepare them by soaking in water for 15 minutes. If using metal skewers, no prep is necessary.
    • Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
    • Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 15 minutes or until the chicken juices run clear. And voilà! Serve warm.
      Bon appétit!

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 178kcalCarbohydrates: 5gProtein: 14gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 39mgSodium: 82mgPotassium: 438mgFiber: 2gSugar: 3gVitamin A: 1834IUVitamin C: 12mgCalcium: 42mgIron: 2mg
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    Reader Interactions

    Comments

    1. Brigette

      May 05, 2022 at 7:56 pm

      5 stars
      Wonderful post! We will be linking to this particularly great post on our site.
      Keep up the good writing.

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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