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Updated: Jun 15, 2023

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.

*This post contains affiliate links, when clicked through to the site and a purchase is made I make a small commission at no cost to you! Thanks for the support!

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