Lemony Chicken Kabobs with Ranch Slaw


Main Dish
Lemony Chicken Kabobs with Ranch Slaw

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    Easy dinner idea alert! Marinate chicken breasts in a mixture of olive oil, lemon juice, and Italian seasoning. Then grill and serve over broccoli slaw coated in everyone's favorite salad dressing: ranch! It doesn't get easier than that.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    ¼ c. Gustare Vita olive oil
    2 tsp. lemon zest, divided
    ¼ c. plus 1 tablespoon fresh lemon juice, divided
    1 ½ tsp. Hy-Vee Italian seasoning
    1 tsp. Hy-Vee salt
    ¾ tsp. Hy-Vee ground black pepper, divided
    1 (18-oz.) pkg. boneless skinless chicken breasts, cut into 1-inch pieces
    ⅔ c. bottled ranch salad dressing, plus additional for serving
    1 (12-oz.) pkg. Basket & Bushel broccoli slaw

    Things To Grab

    • Whisk
    • Medium bowl
    • Plastic wrap
    • Charcoal or gas grill
    • 4 (12-inch each) metal skewers
    • Meat thermometer
    • Large bowl


    1. Whisk together olive oil, 1 teaspoon lemon zest, 1/4 cup lemon juice, Italian seasoning, salt, and 1/2 teaspoon pepper in a medium bowl. Add chicken; stir to coat. Cover and refrigerate 2 to 4 hours, stirring occasionally.

    2. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees).

    3. Drain chicken; discard marinade. Thread chicken pieces onto 4 (12-inch each) metal skewers. Grill 11 to 13 minutes or until chicken reaches 165 degrees, turning occasionally.

    4. Meanwhile, stir together ranch dressing, remaining 1 teaspoon lemon zest and 1 tablespoon lemon juice, and 1/4 teaspoon pepper in a large bowl. Add broccoli slaw; toss to coat.

    5. Serve kabobs with slaw mixture. Drizzle with additional ranch dressing, if desired.

    Nutrition facts


    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 105mg
    • Sodium: 730mg
    • Total Carbohydrates: 9g
    • Protein: 31g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 0%
    Potassium 10%

    Recipe Source:

    Hy-Vee Test Kitchen