Grilled Fajita Chicken Kabobs with Vegetables
Grilled Fajita Chicken Kabobs with Vegetables are a healthy gluten-free, Paleo, keto, and low-carb appetizer or dinner recipe that can be served over rice or eaten in tacos!
Servings: 6 servings
Ingredients
- 1 red onion cut into 1 ½ inch pieces
- 2 bell peppers cut into 1 ½ inch pieces
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
Fajita Chicken:
- 2 lbs chicken breasts cut into 1 ½ inch cubes
- 2 Tbsp lime juice
- ⅓ c olive oil
- 1 Tbsp soy sauce or Tamari gluten-free
- ½ recipe for Taco Seasoning
- Cilantro (optional)
Instructions
- Place cut red onion and bell pepper in a large, gallon-sized zip-top bag with 2 Tbsp olive oil, ½ tsp salt and ¼ tsp pepper. Toss to coat and refrigerate until ready to use.
For the Fajita Chicken Marinade:
- Combine lime juice, ⅓ cup olive oil, soy sauce, and pre-mixed taco seasoning in a medium-sized bowl. Whisk to combine.
- In another large, gallon-sized zip-top bag place chicken cubes and marinade. Shake well and refrigerate for 30-45 minutes.
For the Kabob Assembly:
- While chicken is marinating, soak 12-15 wooden skewers in water until ready to use.
- Once chicken is done marinating, alternatively add chicken and veggies to the wooden skewers.
- Heat grill to medium-high. Cook skewers for 3-4 minutes per side, totaling about 10-12 minutes.
- Serve these kabobs with cilantro and enjoy over rice, in tacos, or eat them on their own!
Nutrition
Calories: 342kcal | Carbohydrates: 4g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1120mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1285IU | Vitamin C: 55.4mg | Calcium: 15mg | Iron: 0.9mg
