Chimichurri Chicken Kebabs
Each Chimichurri Chicken Kebab contains 39g protein and 898 calories—a high-calorie option for bulking phases when you need to hit large daily surpluses. Batch-makes 4 servings on the stovetop with minimal prep, freeing time for training instead of cooking. Use this for days when you're eating at a surplus and building mass requires calorie density.
Ingredients
- •Parsley, Fresh(240g)
- •Cilantro, Fresh(120g)
- •Olive oil(120g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Vinegar, Red Wine(60g)
- •Garlic(180g)
- •Oregano, Dried(5g)
- •Cumin, Ground(3g)
- •Red pepper flakes(1g)
- •1/2 tsp salt ($0.02)
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Bell Pepper
- •Zucchini
- •Yellow Onion
- •Mushrooms, White, Sliced(227g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •1 pinch salt and pepper ($0.05)
- •Rice, White, Long-Grain(960g)
Instructions
- 1If using wooden skewers, soak them in water for at least 30 minutes while you prepare ingredients.
- 2Finely chop the parsley and cilantro leaves (discard stems), then mince the fresh garlic. Combine the chopped herbs, garlic, olive oil, red wine vinegar, oregano, cumin, and red pepper flakes in a bowl and stir until blended. Reserve half the chimichurri sauce for serving; toss the chicken breast (cut into 1-inch cubes) with the remaining half in a separate bowl.
- 3Dice the bell pepper, zucchini, onion, and sliced mushrooms into 1–1.5 inch pieces. Toss the vegetables with olive oil, salt, and pepper in a large bowl until evenly coated.
- 4Cook the white rice according to package directions until tender and fluffy, about 15–18 minutes.
- 5Preheat your broiler with the oven rack positioned about 5 inches below the heating element. Assemble kebabs by alternating chimichurri-coated chicken pieces with vegetables on each skewer in random order (approximately 3 chicken pieces per skewer).
- 6Place the assembled kebabs on a broiler pan or baking sheet lined with a wire rack. Broil over high heat for 8–10 minutes until the tops of the vegetables begin to turn golden brown and the chicken is opaque on the surface. Watch constantly to prevent burning.
- 7Carefully flip all kebabs and return to the broiler. Broil for 4–5 minutes more over high heat until the second side is golden brown and the chicken reaches an internal temperature of 165°F.
- 8Divide the cooked rice evenly into 4 airtight containers while hot. Top each portion with one kebab and drizzle with the reserved chimichurri sauce. Store containers in the refrigerator for up to 4 days.
Nutrition — Per Serving
898
calories
39g
protein
42g
fat
- Carbohydrates
- 92g
- Saturated fat
- 6.1g
- Sodium
- 113 mg
- Dietary fiber
- 5.7g
4 servings per batch · ~600g each
Macro data sourced from USDA FoodData Central
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How much protein does Chimichurri Chicken Kebabs have per serving?
Each serving delivers 39g of protein and 898 calories with 42g fat and 92g carbs. This is a calorie-dense meal suited for high-volume training days or muscle-building phases requiring surplus calories.
How long does Chimichurri Chicken Kebabs take to prep?
This is a quick prep recipe that makes 4 servings on the stovetop in one session. Expect efficient batch cooking if you're prepping for 2-3 days with high-calorie meal needs.
Is Chimichurri Chicken Kebabs good for muscle gain?
At 39g protein and 898 calories per serving, this recipe is purpose-built for muscle gain phases requiring significant caloric surplus. The 92g carbs provide substantial fuel for heavy training sessions and recovery.
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