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Nutrition Facts
Serving Size 189 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 570 mg 24%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 23 g
Vitamin A 6% Iron 8%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Grilled Chicken Kabobs with Artichoke Salsa
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

1 cup(s) artichoke hearts, quartered
1 cup(s) fresh cilantro, leaves only lightly packed
2 cloves of garlic, minced
1/2 cup(s) white onion, roughly chopped
1/4 cup(s) white vinegar
2 medium Fresno chiles, or jalapeños, stems removed, and seeded if desired.
1 1/2 Lb boneless chicken thighs, cut into long strips
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1/4 cup(s) fresh lemon juice
2 Tbsp extra virgin olive oil
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Preheat grill to medium-high.
Make salsa by combining artichoke hearts, cilantro, garlic, onions, white vinegar and chiles in a blender and pulse until smooth.
Pour into a container, refrigerate until ready to use. In a separate bowl, combine chicken, salt, pepper, lemon juice and oil. Toss to coat and place onto skewers.
Grill chicken until nicely charred, and fully cooked. Remove to a serving dish and serve with artichoke salsa, season to taste as needed.


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