Grilled Citrus-Herb Chicken Skewers with Summer Veggies

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large yellow bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch thick rounds
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers (if wooden, soaked in water for 30 minutes)

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, orange juice, minced garlic, parsley, basil, oregano, salt, and pepper to create the marinade.
2. Add the cubed chicken breast to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, ideally 20 minutes, to let flavors meld.
3. While the chicken marinates, prepare the vegetables by cutting them into uniform pieces to ensure even grilling.
4. Preheat the grill to medium-high heat (about 400°F). Thread the chicken cubes and vegetables alternately onto the skewers.
5. Place the skewers on the grill and cook for about 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through (internal temperature 165°F) and vegetables are tender with lightly charred edges.
6. Remove skewers from the grill, let rest for 3-5 minutes, then serve warm with a side of your favorite grain or salad.

Chef tips

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• If fresh herbs are unavailable, substitute with 1 teaspoon dried mixed Italian herbs for a slightly different but still delicious flavor.
• Cut veggies into similar sizes as chicken for even cooking; smaller pieces can fall through grates, use a grill basket if preferred.
• For a dairy-free and low-carb option, skip any additional sides like rice or bread and serve with a crisp green salad instead.