Grilled Lemon Chicken Skewers


  • 1 lb boneless, skinless chicken breast
  • 3 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 tsp minced garlic
  • 1 large red bell pepper; chopped into 1-inch pieces

For the yogurt dip combine:

  • 1 cup low fat Greek yogurt
  • 1/2 cup minced cucumber
  • Salt and pepper to taste
  • 1 Tbsp fresh mint leaves (optional)


  1. In a large bowl, combine lemon juice, olive oil, oregano, salt, pepper, and garlic, along with 1 tablespoon of water.
  2. Cube chicken breasts into 1-inch chunks. Add the chicken pieces into the bowl and toss to coat. Marinate for at least 10 minutes or up to 3 hours in the refrigerator.
  3. Heat a grill or grill pan over medium.
  4. Remove chicken from marinade and alternately thread chicken pieces and bell peppers onto 4 skewers. Note: if using wooden skewers, soak them in water prior to avoid burning
  5. Place the skewers onto a lightly oiled grate and set to medium high heat.
  6. Grill chicken, turning often so each side browns, until cooked through, about 10-12 minutes
Cook time: 20 minutes Total Time: 40 minutes Servings: 4
Makes 4 servings at 237 calories, 29 g protein, 5 g carbs, 10 g fat.