Instructions
- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, soy sauce, honey, oregano, garlic powder, paprika, salt, and pepper. Add the chicken pieces to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Prepare the Vegetables: While the chicken marinates, prepare your vegetables. Wash and chop the bell pepper, onion, zucchini, and broccoli into bite-sized pieces.
- Assemble the Skewers: Thread the chicken pieces and vegetables onto the soaked wooden skewers, alternating ingredients for visual appeal.
- Cook the Skewers: Preheat your grill to medium-high heat or preheat your oven to 400°F (204°C). If using the grill, cook the skewers for 8-10 minutes per side, or until the chicken is cooked through and the vegetables are tender-crisp. If using the oven, place the skewers on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the vegetables are tender.
- Prepare the Quinoa: While the skewers cook, prepare the quinoa according to package instructions. Fluff with a fork before serving.
- Serve and Enjoy! Plate the cooked skewers over a bed of quinoa. You can garnish with a squeeze of lemon juice, chopped fresh herbs like parsley or cilantro, or a sprinkle of crumbled feta cheese.
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