Maple-Glazed Chicken Kabobs

Gluten Free
Dairy Free
Low Fod Map
Health score
6%
Maple-Glazed Chicken Kabobs
275 min.
8
74kcal

Suggestions


Are you looking for a delicious and healthy dish that will impress your guests without compromising on dietary needs? Look no further than these Maple-Glazed Chicken Kabobs! Perfectly gluten-free, dairy-free, and low FODMAP, these kabobs are not only a treat for the taste buds but also a fantastic option for those with specific dietary restrictions.

Imagine tender pieces of boneless, skinless chicken breast marinated in a delightful blend of reduced-calorie maple-flavored syrup, zesty lemon juice, and a hint of pepper, all complemented by vibrant bell peppers and summer squash. The sweet and savory glaze caramelizes beautifully under the broiler, creating a mouthwatering dish that is sure to be a hit at any gathering.

Whether you're serving them as an antipasti, starter, or snack, these kabobs are versatile enough to fit any occasion. With only 74 calories per serving, you can indulge guilt-free while enjoying the fresh flavors of summer. Plus, the preparation is simple and can be done ahead of time, allowing you to spend more time with your guests and less time in the kitchen.

So fire up your broiler and get ready to savor the delightful combination of flavors in these Maple-Glazed Chicken Kabobs. Your taste buds will thank you!

Ingredients

  • medium bell pepper cut into 16 pieces
  • tablespoon butter melted
  • tablespoons juice of lemon 
  • teaspoon lemon zest grated
  • 0.3 teaspoon pepper 
  • tablespoons maple syrup reduced-calorie maple-flavored
  • 0.5 lb chicken breast halves boneless skinless
  • medium to 3 sized squashes yellow

Equipment

  • bowl
  • oven
  • skewers
  • broiler pan

Directions

  1. Remove fat from chicken.
  2. Cut chicken into 24 pieces. In large glass or plastic bowl, mix remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash. Cover and refrigerate at least 4 hours but no longer than 24 hours.
  3. Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-inch skewers.*
  4. Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes; turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.

Nutrition Facts

Calories74kcal
Protein34.81%
Fat27.03%
Carbs38.16%

Properties

Glycemic Index
16.56
Glycemic Load
2.22
Inflammation Score
-5
Nutrition Score
6.6673912924269%

Flavonoids

Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Luteolin
0.09mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:74.04kcal
3.7%
Fat:2.24g
3.45%
Saturated Fat:0.47g
2.97%
Carbohydrates:7.13g
2.38%
Net Carbohydrates:6.49g
2.36%
Sugar:5.76g
6.4%
Cholesterol:18.14mg
6.05%
Sodium:51.21mg
2.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.5g
13%
Vitamin C:25.32mg
30.69%
Vitamin B3:3.23mg
16.17%
Vitamin B6:0.31mg
15.58%
Selenium:9.14µg
13.06%
Manganese:0.24mg
12.24%
Vitamin A:586.53IU
11.73%
Vitamin B2:0.17mg
10.15%
Phosphorus:73.54mg
7.35%
Potassium:223.17mg
6.38%
Vitamin B5:0.5mg
4.97%
Folate:15.89µg
3.97%
Magnesium:15.32mg
3.83%
Vitamin B1:0.04mg
2.95%
Fiber:0.64g
2.54%
Vitamin E:0.38mg
2.53%
Zinc:0.33mg
2.19%
Calcium:15.67mg
1.57%
Vitamin K:1.62µg
1.55%
Iron:0.27mg
1.52%
Copper:0.02mg
1.22%