These clean eating chicken kebobs are a fun addition to any dinner!
At the risk of sounding really arrogant, I’ve TOOOOOTALLY outdone myself with this one (Did you hear that California accent ….. dude?). I mean, these turned out REALLY good! I’ve been wanting to make these for a while and finally knuckled down and made them.
The only thing I would change next time, is I would use ground savory instead of the dried leaves. I think it would be a better texture.
And just a note: be sure to use metal kebob sticks. There’s nothing worse than your sticks splintering into your meat as you push it onto the sticks. You want chicken for dinner, not wood and splinters. Learn from my mistakes.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Enjoy!
CLEAN EATING CHICKEN KEBOBS RECIPE:
A fun way to enjoy chicken breasts for dinner tonight!
- 32 oz. boneless, skinless chicken breasts
- 1/2 lb. asparagus (cut into 1 or 1 1/2 inch pieces)
- 2 tsp. ground savory
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tbsp. lemon zest
- 1 tsp. lemon juice
- 2 tsp. olive oil
Preheat oven to 350 degrees F., and place your kebob sticks in a pan of water to soak (You do this so they won't catch fire in the oven if you are not using metal skewers).
Chop your asparagus into 1 or 1 -1/2 inch pieces.
Chop your chicken into bite sized pieces. (Approximately 1 or 1-1/2 inch square cubes)
Place all ingredients in a ziplock back, and moosh it around (yes,"moosh" is a very technical word. So moosh darn it... MOOSH!!! - Sorry, I can get a little bossy sometimes. Ignore me. But you still gotta moosh).
Don't skimp on the mooshing because there is not a lot of oil in this recipe. You really need to mix it up well to get even coverage of the oil and spices. So take your time. You'll have better tasting chicken if you do.
Alternate placing your asparagus and chicken on your kebob sticks. Don't ask me why, it just looks prettier I guess. And that's how everyone else does it... And yes, I would probably jump off a bridge if my friends were all doing it.... with a bungee attached, of course.)
Now this is the tricky part. So read carefully...
Put your Kebobs on a parchment lined cookie sheet and place in the oven.
Set your timer for 10 minutes.
When the 1o minutes is up, open your oven, flip your kebobs over (don't burn yourself, please), and close the oven door.
Flip the dial on your oven to "broil" instead of bake.
Broil for 10-15 minutes, or until you have a nice browned bit of chicken. A thermometer should read about 170 degrees F.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Jill Knapp says
March 20, 2010 at 4:44 pmLooks really good. I will be trying this one! 🙂
The Gracious Pantry says
March 20, 2010 at 7:51 pmLet me know how you like them!
Anne J says
July 20, 2010 at 5:32 pmI just made these tonight and they were delicious! I substituted thyme and a little sage for the savory. Yum!
The Gracious Pantry says
July 20, 2010 at 6:42 pmFantastic! Glad you like them Anne!
JenniferLeah says
July 26, 2010 at 9:41 ambeautiful! and looks delish, looking forward to adding this to my menu this week.
What a great website~thanks to LDSmomma for sharing your blog, it’s great!
The Gracious Pantry says
July 26, 2010 at 9:52 amThanks Jennifer! I hope you enjoy them!
Arlene says
May 31, 2011 at 12:34 pmHi,
You mentioned oil and said there’s not a lot in this recipe, but I didn’t find any mention of using oil anywhere?
The Gracious Pantry says
May 31, 2011 at 12:41 pmArlene – Thanks for pointing that out! The recipe has been updated.
graciouspantry says
May 19, 2012 at 6:55 pmDebi – Oh dear! Watch out for those skewers! They’ll getcha’! But glad you enjoyed it. 🙂
graciouspantry says
July 2, 2012 at 1:51 amSure!
graciouspantry says
July 27, 2012 at 7:41 pmHaha!!! Well, I don’t really give Mini Chef a choice. He has to take one “thank you bite” of everything I make. It opens up his taste buds without forcing him to eat something he honestly doesn’t like. I hope he enjoyed the asparagus. Just warn him about the “after effects”. Ha!
graciouspantry says
January 4, 2013 at 11:14 amThat would be the savory. But I recommend using powdered savory instead. The texture of the whole herb wasn’t as nice as the powdered would be.
Logan says
April 8, 2013 at 6:04 pmIs this 8 ounce total of chicken or 4 breasts of chicken that are 8 ounces each?
thanks!
The Gracious Pantry says
April 8, 2013 at 9:03 pmLogan – 8 ounces each
Brittany says
April 16, 2013 at 5:06 pmThis looks delicious and I can’t wait to make them 🙂 I don’t have parchment paper on hand; can I use foil instead? Or oil the pan to keep them from sticking? Thanks!
The Gracious Pantry says
April 16, 2013 at 7:13 pmBrittany – Yup! Either way should work.
Sandy says
May 12, 2013 at 6:52 amMy husband soaks our wooden kabob sticks before using them. Prevents splinters.
The Gracious Pantry says
May 12, 2013 at 11:56 amSandy – I soaked mine too, but somehow I still ended up with splinters. I stick to metal ones now.
Kaitlyn says
October 27, 2013 at 11:50 amI don’t have metal kabob sticks and I don’t feel like splinters…could I just lay the chicken & asparagus on the parchments paper and stir them around periodically during cook time (instead of flipping)??
The Gracious Pantry says
October 29, 2013 at 10:29 amKaitlyn – Definitely! 🙂
Chelsea says
June 11, 2014 at 7:42 pmWay too much lemon zest! Chicken was too lemony, and I couldn’t eat very much. If I make this again, I will use maybe a teaspoon of lemon zest. Also, I couldn’t taste the other spices much and would use more if I made this again.
The Gracious Pantry says
June 12, 2014 at 11:08 amChelsea – I’m sorry you didn’t care for it. 🙁