I got the idea for these skewers from the series of books: Eat This, Not That! Lean meat and vegetables cooked on the grill with pesto. Healthy and delicious! I served it with the Peruvian Corn and Zucchini dish I posted on June 30th.
Chicken Veggie Skewers
~1 1/4 pounds boneless, skinless chicken breasts, cut into chunks about 2" inch chunks
2 - 3 zucchini, lightly peeled and cut into 1/2" rounds
1/2 red onion cut into chunks
extra virgin olive oil
1/2 of lemon
kosher salt and freshly ground pepper
~ 1 tablespoon Herbes de Provence
Tabasco to taste
2-3 tablespoons pesto, see July 14th post
6-8 skewers depending on length
Thread 1st 4 ingredients onto skewers. Place on large rimmed cookie sheet. Squeeze lemon over all the skewers followed by olive oil, salt, pepper, herbs and Tabasco. Let marinate for 30 minutes to 1 hour. Grill until chicken is done and vegetables are soft and begin to caramelize, about 5-7 minutes per side. Remove from grill and dab with pesto. Serve immediately.