Caesar-Marinated Chicken Kabobs with Zucchini and Grilled Romaine
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken skewers marinated in a Caesar-yogurt blend, served with zucchini and charred romaine lettuce. It's tangy, herbal, and satisfying as a light but protein-rich dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 anchovy fillets (finely chopped)
- 1 small garlic clove (minced or grated)
- ⅓ cup grated Parmigiano Reggiano
- ¼ cup fresh lemon juice
- 5 Tbsp 0% Stonyfield Organic Greek Yogurt
- 1 Tbsp extra-virgin olive oil (plus more if needed for the romaine)
- 1 ½ tsp Dijon mustard
- ½ tsp freshly ground black pepper
- 1 ¼ pounds skinless boneless chicken breast or thighs (cut into 1-inch cubes)
- 8 long wooden or metal skewers
- 1 zucchini
- 1 large or 2 small heads romaine
- ½ tsp kosher salt
- Cooking spray
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 425mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 128mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 425MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.