Air Fryer Chicken Kebabs

One way to meal prep for the week is to do kebabs in the air fryer.  Not only is it fast, but it’s a perfect way to measure out exactly what you’re eating.  Today I made chicken kebabs and put them together with 3 different sides for 3 different healthy meals this week.  These can easily be laid atop a bed of fresh spinach topped with olive oil and salt & pepper, beside a green salad, or on a mound of cauliflower mash.  Except for needing to remove and heat the kebabs separately with the salad, it’s a quick & easy minute in the microwave for a hearty weekday lunch or dinner.  #ThisGirlLovesToEat

Air Fryer Chicken Kebabs

• 1 – 12 oz Chicken Breast, Trimmed (I used chicken breast fillets)
• 1 Medium Zucchini, Cut into 1/2″ Slices
• 18 Plum or Cherry Tomatoes
• 6 Bamboo Skewers or metal skewers supplied with rack
• 3 TBLS Low Carb BBQ Sauce

Cut the skewers (if using bamboo skewers & necessary) with a pair of kitchen shears, down to just short of the length of your Air Fryer Tray.  Soak the skewers in water for 10-15 minutes.

Cut your chicken into about 1″ Chunks and toss in 3 TBLS low carb BBQ sauce.

Thread each skewer with 3 slices Zucchini (About 1 oz), 3 plum or cherry tomatoes, 2 oz chicken breast cut into 4 chunks.  Start and end with a piece of zucchini for stability and alternate pieces of chicken and cherry tomato with a piece of zucchini in the middle.

If you have a rack for your air fryer (for holding skewers), place as many skewers as will fit without crowding (mine holds 3).  Cook for 9-10 minutes at 350° F then remove cooked skewers and finish cooking the rest.  Brush with more BBQ if desired.

Nutrition Information (Serving Size 2 Skewers)

• 166  Calories
• 1.2 g  Fat
• 10 g  Carbs
• 28 g  Protein