Grilled Citrus-Herb Chicken Skewers with Summer Veggie Medley

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1 1/2-inch pieces
• 1 yellow bell pepper, cut into 1 1/2-inch pieces
• 1 small red onion, cut into wedges
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• Juice and zest of 1 orange
• 2 garlic cloves, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh oregano leaves, finely chopped (or 1 teaspoon dried oregano)
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes before grilling)

Instructions

1. In a medium bowl, combine olive oil, lemon juice and zest, orange juice and zest, minced garlic, chopped parsley, oregano, honey, salt, and pepper. Whisk well to create the marinade.
2. Add the cubed chicken to the marinade, tossing well to evenly coat. Cover and refrigerate for at least 15 minutes or up to 2 hours for best flavor.
3. While the chicken marinates, prepare the vegetables by cutting zucchini, bell peppers, and red onion as described.
4. Thread the chicken cubes and vegetables alternately onto skewers. Aim for about 4-5 pieces of chicken and 6-7 pieces of vegetables per skewer, leaving a small space between pieces for even cooking.
5. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
6. Grill the skewers for 6-8 minutes per side, turning carefully, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly charred.
7. Remove from grill and let rest for 5 minutes before serving. Adjust seasoning with salt and pepper to taste.
8. Serve with a light side salad or your favorite grain for a complete meal.

Chef tips

• If you don’t have fresh herbs, substitute with 1 teaspoon each of dried parsley and oregano, but add them early to the marinade to help bloom their flavor.
• To speed up cooking, use smaller pieces of chicken and vegetables, but be careful not to make them too small or they may fall off the skewers during grilling.
• Wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.
• For a dairy-free meal, avoid serving with creamy dips; a simple yogurt-based tzatziki pairs well if dairy is acceptable.