dinnerSpanishLow GI

Pinchos de Pollo y Verduras con Alioli de Ajo Negro

"Skewers of marinated chicken and colorful vegetables grilled to perfection, served with a smoky and slightly sweet black garlic aioli. A low-carb, flavorful Spanish-inspired dinner."

450

Calories

15g

Net Carbs

35g

Protein

28g

Total Fat

Preparation Steps

In a medium bowl, combine chicken cubes, 2 tablespoons olive oil, minced garlic, smoked paprika, oregano, salt, and pepper. Toss to coat evenly. Let marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.

While the chicken marinates, prepare the vegetables. In a separate bowl, toss the bell peppers, zucchini, and red onion with the remaining 2 tablespoons of olive oil, salt, and pepper.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Preheat your grill or grill pan to medium-high heat.

Thread the marinated chicken and vegetables alternately onto the skewers.

Grill the skewers for about 8-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp and slightly charred.

While the skewers are grilling, prepare the black garlic aioli. In a small bowl, mash the black garlic cloves into a paste using the back of a fork.

Add the mayonnaise, lemon juice, and a pinch of salt to the black garlic paste. Stir until well combined and smooth. Taste and adjust seasoning if needed.

Serve the grilled chicken and vegetable skewers immediately with the black garlic aioli on the side for dipping.

* This recipe was generated by TamisKo AI and verified by our nutritional models. Always consult with your doctor before making significant dietary changes.

Ingredients

2 boneless, skinless chicken breasts, cut into 1-inch cubes

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, cut into 1-inch thick half-moons

1 red onion, cut into 1-inch chunks

1/4 cup olive oil

2 cloves garlic, minced

1 tsp smoked paprika

1/2 tsp dried oregano

Salt and freshly ground black pepper to taste

For the Black Garlic Aioli:

1/4 cup mayonnaise (avocado oil-based preferred)

2 cloves black garlic

1 tsp lemon juice

Pinch of salt

Managing Blood Sugar

"For an extra Spanish flair, consider adding a pinch of cumin to the chicken marinade. The black garlic aioli can be made ahead of time and stored in the refrigerator for up to 3 days."

Ideal for stabilizing after-meal spikes

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