👩🍳 Instructions
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1
In a large bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, thyme, red pepper flakes (if using), salt, and pepper to create the marinade.
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2
Add the cubed chicken to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
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3
While chicken marinates, chop bell peppers, zucchini, and red onion into uniform pieces. Add these vegetables (excluding cherry tomatoes) to the marinated chicken and toss to coat.
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4
Preheat your grill to medium-high heat (about 400°F / 200°C) and lightly oil the grates. If using skewers, thread chicken and vegetables onto them, alternating pieces.
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5
Place skewers (or loose chicken and veggies in a grill basket) on the hot grill. Cook for 4-5 minutes per side, turning occasionally, until chicken is cooked through and vegetables are tender-crisp with char marks (total 15-20 minutes).
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6
During the last 5 minutes of grilling, add the cherry tomatoes to the grill. Cook until just warmed through and slightly softened.
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7
Remove from grill and let rest for a few minutes before serving immediately.
💡 Notes
For oven baking, roast at 400°F (200°C) for 25-30 minutes, tossing halfway. Feel free to substitute other firm vegetables like broccoli or mushrooms. Store leftovers in an airtight container for up to 3-4 days.
🥗 Nutrition (per serving)
Calories
350 kcal
Protein
38g
Total Fat
18g
Saturated Fat
3g
Carbs
10g
Fiber
3g
Sugar
5g
Sodium
450mg
Cholesterol
95mg
