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Lemongrass, Ginger Chicken Kebabs

5 8-inch to 12-inch bamboo skewers

2 limes, juiced

3 Tbsp lemongrass, minced

3 Tbsp fresh ginger, minced

1 lb boneless, skinless chicken breast, cut into large pieces

Freshly ground black pepper to taste

2 medium red onions, cut into large pieces

1 large red bell pepper, cut into large pieces

1 large yellow bell pepper, cut into large pieces

This recipe uses lime and exotic spices instead of salt and fat for flavor. To make it easier and faster, purchase prechopped lemongrass and ginger in the produce section of the grocery store. The herbs come in tubes and taste great and store in the refrigerator for some time, so you won’t waste any unused parts.

back home

Soak the bamboo skewers in water overnight, or at least for 1 hour to prevent burning. Combine the lime juice, lemongrass and ginger in a zip top bag. Season the chicken breast with freshly ground pepper and add to the bag with marinade. Place marinade in the refrigerator for at least four hours, or overnight. Remove chicken from bag and discard marinade. Put chicken, onions and bell peppers on skewers, alternating each ingredient. Grill kebabs over low heat on a grill or grill pan, turning often to prevent burning, until cooked through. Serves 5.

Nutrition Info Served Together: Cals 158, Total Fat 1.9g, Sat Fat 0.5g, Chol 52mg, Sodium 51mg, Fiber 3g, Carbs 14g, Pro 22g