👩🍳 Instructions
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1
In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes. Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours).
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2
While chicken marinates, prepare vegetables by cutting bell peppers, zucchini, and red onion into uniform 1-inch pieces. Keep cherry tomatoes whole. If using wooden skewers, soak them in water for at least 30 minutes.
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3
Thread marinated chicken and assorted vegetables onto skewers, alternating ingredients. Do not pack too tightly.
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4
For Grilling: Preheat grill to medium-high heat (400°F / 200°C) and lightly oil grates. Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender-crisp.
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5
For Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange skewers in a single layer and bake for 20-25 minutes, flipping halfway through, until chicken is cooked through.
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6
Remove from grill or oven and let rest for a few minutes before serving. Enjoy immediately, or cool and store for meal prep.
💡 Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, use fresh lemon juice. Feel free to substitute other quick-cooking vegetables like mushrooms or snap peas.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
45g
Total Fat
18g
Saturated Fat
3g
Carbs
15g
Fiber
4g
Sugar
7g
Sodium
550mg
Cholesterol
130mg
