Still over here enjoying grilling season. The weather is perfect here in Utah and these Chicken and Veggie Kabobs will be on repeat all summer. I love how I can pre make them and have them portioned out already before a BBQ. Plus I struggle with eating a lot of
veggies but veggies on the grill is a game
1.5 pounds chicken breast
1 (156g) zucchini, sliced
3 (480g) bell peppers, diced
1. Preheat grill to medium-high heat. Soak wooden skewers in water for 30 minutes to prevent burning.
2. Cut chicken into 1 inch pieces. Taking the skewer, layer chicken and vegetables, until the skewer is full. Season with salt and pepper.
3. Place kabobs on grill turning 2-3 times until all sides are cook and meat is no longer pink.
4. Severe with bake potato, sweet potatoes, rice, or pasta salad.
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