Coconut Chicken Kebabs
These chicken kebabs make high satiety fat loss foods fun – you might forget you are on a diet.
Chicken breast provides heaps of lean protein along with vitamin B3, B5 and B6, choline, selenium and zinc while the veggies with a little coconut cream boost vitamins A and C and round out the taste and texture profile.
One serve provides 386 calories, 63 g protein, 11 g fat and 3.5 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 800 g (28 oz) chicken breasts or thighs, cut into chunks
- 1 zucchini, sliced
- 1 red bell pepper, cut into large chunks
- 1/4 cup coconut cream
- 1 tsp sweet paprika more to taste
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp apple cider vinegar
- 1/2 tsp ginger minced or finely diced
- A pinch of pink Himalayan salt more to taste
- A pinch of black pepper (optional)
- Mix all the marinade ingredients together in a large bowl. Add the chicken pieces and toss so all coated. Let sit for 1 hour or overnight.
- Thread the chicken onto skewers and every two pieces of chicken, alternate a piece of zucchini or red pepper.
- Heat oven to 200°C/392°F (grill). Grill for 20–25 minutes until the chicken is fully cooked, turning every 5 minutes.
- Alternatively, BBQ on medium heat for about 15 minutes, turning regularly.
- Or use a flat sandwich press which takes approx. 6 minutes.
- Always check chicken cooked through.
- Serve with your choice of greens or slaw.
This recipe is featured in the following recipe books optimised for nutrient density. Follow the links below to find more nutrient-dense recipes optimised for YOUR goal.
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