Grilled Chicken and Summer Vegetable Skewers
Grilled Chicken and Summer Vegetable Skewers
Serves 4
Ingredients:
4 pasture-raised boneless, skinless chicken breasts, cut into 1-inch cubes
2 organic red bell pepper, cut into 1-inch pieces
2 organic yellow bell pepper, cut into 1-inch pieces
1 large organic zucchini, sliced into rounds
1 large red onion, cut into wedges
1.5 cup or more organic cherry tomatoes
4 tablespoons olive oil
4 tablespoons lemon juice
3-4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons dried basil
Salt and pepper to taste
Skewers (if using wooden skewers, soak them in water for 30 minutes before use)
Instructions:
Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours for more flavor.
Prepare the Vegetables: While the chicken is marinating, prepare the vegetables. Cut the bell peppers, zucchini, and red onion into similar-sized pieces so they cook evenly.
Assemble the Skewers: Thread the chicken and vegetables onto the skewers, alternating between the different types of vegetables and chicken. Sometimes I like to put the chicken on separate skewers from the vegetables for more even cooking times!
Grill the Skewers: Preheat your grill to medium-high heat. Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
Serve: Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy them as is, or serve them with a side of quinoa or a fresh green salad for a complete meal.
