Cumin Chicken Skewers with Bell Peppers
ChefRhonda PlataDifficultyIntermediateJust in time for the summer, you need to try these bell pepper, cumin chicken skewers! They are perfectly seasoned and grilled to perfection! Each serving is packed full of protein and micronutrients! Plus, one serving is less than 300 calories and 4g of net carbs, while still providing over 30g of protein! If you struggle with getting your protein and vegetables in on the ketogenic diet, these chicken skewers are for you!
This recipe is perfect as it is, but if you'd like to spice it up a bit and have room for extra carbohydrates in your diet, try adding onion or tomatoes to your skewer!
Servings 4
Serving size 2 skewers
Net Carbs
- Amount Per Serving
- Calories 246
- % Daily Value *
- Total Fat 10g13%
- Protein 33g
- Total Carbohydrate 6g3%
- Dietary Fiber 2g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Combine with sea salt and set aside.
Cut the boneless, skinless chicken breast into 1 inch cubes.
In a large bowl, toss the chicken in coconut oil. Add the spices and mix until well coated.
Pierce the chicken and red bell peppers onto the barbecue skewers.
Grill over medium heat for about five to seven minutes per side, or until browned and cooked through.
Sprinkle additional cumin over the chicken skewers just before serving (optional).
Enjoy your bell pepper chicken skewers and store leftovers in an airtight container in the refrigerator.
Ingredients
Ingredients
Directions
Directions
Coarsely grind the cumin and fennel seeds in a spice grinder or with a mortar and pestle. Combine with sea salt and set aside.
Cut the boneless, skinless chicken breast into 1 inch cubes.
In a large bowl, toss the chicken in coconut oil. Add the spices and mix until well coated.
Pierce the chicken and red bell peppers onto the barbecue skewers.
Grill over medium heat for about five to seven minutes per side, or until browned and cooked through.
Sprinkle additional cumin over the chicken skewers just before serving (optional).
Enjoy your bell pepper chicken skewers and store leftovers in an airtight container in the refrigerator.
Notes
