Chicken Veggie Kabobs

Food on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.

I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so I can’t say for sure. A few things to note:

• It’s two skewers per person so try to make them the same so everyone gets served equally.
• I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
• It’s best to line your pan with foil, even the edges, because the juices can roll off and burn. I always put parchment paper on top of the foil in case the kabobs stick.
• Don’t crowd the pieces – it helps them cook faster.
• Use oven mits because the metal skewers get hot.

My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click here for the recipe. – Jenny Jones