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Low-Sodium Grilled Chicken and Tomato Skewers

Grilled Chicken and Tomato Skewers (Low-Sodium)

April 30, 2018

When people think about eating healthy, they often picture bland grilled chicken on a bed of dry lettuce. While plain old grilled chicken day after day is certainly boring, eating a healthy dinner doesn’t have to be.

  • Yields: 2 servings (4 skewers)
Low-Sodium Grilled Chicken and Tomato Skewers


1Make the chimichurri sauce. In a blender or food processor, combine ingredients for chimichurri sauce (everything except the chicken and cherry tomatoes) and blend until smooth.

2Cut chicken breast into 1-inch cubes. Place in a zip-top bag with half of the chimichurri sauce. Let marinate in the refrigerator for 20 to 30 minutes. If using wooden skewers, use this time to soak skewers in water.

3Thread chicken onto metal or wooden skewers, alternating between chicken cubes and tomatoes.

4Heat a grill or grill pan to medium-high heat. Spray with oil and grill skewers 2 to 3 minutes per side. Reduce heat to low or move skewers to top rack of the grill until finished cooking, about 10 to 15 minutes. The chicken should reach an internal temperature of 165F.

5Serve skewers with remaining chimichurri sauce.

While the chicken marinates, steam some brown rice or quinoa or heat up a can of low-sodium black beans. These skewers also pair nicely with a green salad. Carefully slide chicken and tomatoes off of the skewers when serving to avoid smashing the tomatoes.

Source:Very Well Fit


1/4 cup fresh parsley leaves

1/4 cup fresh cilantro leaves

1 tbsp oregano leaves (or dried oregano)

2 cloves fresh garlic

1 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp water

½ tsp freshly ground black pepper

1/2 tsp crushed red pepper flakes

juice from 1/2 lime

1 boneless, skinless chicken breast (8 oz)

1/2 pint cherry tomatoes

olive oil spray


Nutrition Facts

Serving Size1 serving (2 skewers)
Total Fat10g
Saturated Fat2g
Total Carbohydrates7g
Dietary Fiber2g

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