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