Low Sodium Kebabsallad

Bright, vibrant, and packed with wholesome ingredients, this Low Sodium Kebabsallad is a delightful fusion of tender grilled chicken, colorful veggies, and refreshing salad greens. Perfectly seasoned with a zesty, sodium-conscious marinade of olive oil, lemon juice, and aromatic spices like garlic powder and oregano, this recipe ensures flavor without the extra salt. Featuring juicy bites of zucchini, bell peppers, and cherry tomatoes alongside crisp cucumber and an optional sprinkle of creamy feta cheese, this dish strikes the perfect balance between hearty and fresh. Ready in just 35 minutes, it’s an ideal choice for a healthy, easy-to-make, and low-sodium meal that’s perfect for weeknight dinners or outdoor grilling gatherings.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium red onion
• 1 medium zucchini
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 large cucumber
• 4 cups mixed salad greens
• 0.5 cup feta cheese (optional)

Directions

Step 1

Cut the chicken breast into 1-inch cubes and place them in a medium bowl.

Step 2

Slice the red and green bell peppers and red onion into 1-inch pieces, and slice the zucchini into thick rounds.

Step 3

Add the bell peppers, red onion, zucchini, and cherry tomatoes to the bowl with the chicken.

Step 4

In a small bowl, whisk together the olive oil, lemon juice, garlic powder, onion powder, dried oregano, and ground black pepper.

Step 5

Pour the marinade over the chicken and vegetables, stirring to coat evenly. Let it marinate for at least 15 minutes.

Step 6

Preheat your grill or grill pan over medium-high heat.

Step 7

Thread the marinated chicken and vegetables onto skewers, alternating between each ingredient.

Step 8

Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and the vegetables are slightly charred.

Step 9

While the kebabs are grilling, peel and slice the cucumber, and arrange it with mixed salad greens on a large serving platter.

Step 10

Once the kebabs are done, let them rest for a couple of minutes, then remove the chicken and cooked vegetables from the skewers and place them on top of the salad.

Step 11

Sprinkle the optional feta cheese over the salad for added flavor.

Step 12

Serve immediately and enjoy your nutritious, low sodium kebab salad!

Nutrition Facts

Serving size	(1936.5g)

Amount per serving	% Daily Value*
Calories	1655.2

Total Fat 72.7g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 492.4mg	0%
Sodium 3647.5mg	0%
Total Carbohydrate 78.1g	0%
Dietary Fiber 16.0g	0%
Total Sugars 42.4g
Protein 171.0g	0%

Vitamin D 22.7IU	0%
Calcium 901.7mg	0%
Iron 10.9mg	0%
Potassium 3847.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 41.4%

Carbs: 18.9%