Grilled Chicken and Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 48.8 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 477 mg | (502 %) | ||
| Potassium | 1,081 mg | (27 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 450 grams chicken (skinless, boneless)
- ½ tsp ground paprika
- ½ tsp freshly ground black peppers
- ½ tsp ground cumin
- ½ tsp Turmeric
- salt
- olive oil (plus oil for grill grates)
- 4 medium red onions (peeled and cut into thick columns)
- 8 small orange Bell pepper (quartered and seeded lengthwise)
- 2 red chili peppers (sliced into rings)
Preparation steps
1.
Rinse chicken and pat dry. Cut into bite-sized pieces and mix in a bowl with the spices, salt and 2 tablespoons olive oil. Cover and refrigerate 1 hour.
2.
Heat the grill to medium and lightly oil the grates. Alternately thread the chicken on skewers with the onions, chile peppers, and bell peppers. Grill until cooked through, turning and brushing occasionally with olive oil. Sprinkle with lemon juice and serve with flatbread, if desired.
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