Recipe: Grilled chicken and veggie kebabs

Looking for a quick but satisfying appetizer? Try these colorful kebabs with seasonal veggies and bite-size chicken pieces. Marinated in Italian herbs, the tender chicken combines with juicy bell peppers for an irresistible savory snack. Or, serve with rice to make a complete meal.

And this Mediterranean-inspired recipe isn’t just delicious — packed with calcium and phosphorus, it’s also healthy for your teeth.


2 bell peppers (one red, one yellow)
1 red onion
2 zucchinis
3 tablespoons vegetable oil
2 tablespoons dry Italian seasoning (basil, oregano, rosemary, marjoram and thyme)
1 lb. of boneless, skinless chicken breasts
½ teaspoon garlic powder
Sea salt and black pepper to taste
Wooden skewers


1. Slice the zucchinis, and chop the bell peppers and red onion into large pieces. Toss these veggie pieces into a bowl with 2 tablespoons of your favorite vegetable oil, 1 tablespoon of Italian seasoning and a dash of salt and pepper.

2. Cut the chicken breasts into bite-size pieces. In a separate bowl, pour the remaining tablespoon of oil over the chicken pieces. Season with salt, pepper, garlic powder and the remaining Italian seasoning. Make sure all chicken pieces are fully coated.

3. Let the chopped veggies and seasoned chicken marinate in the refrigerator for 20–30 minutes.

4. While the chicken and veggies marinate, soak the wooden skewers in water.

5. Slide the onion, zucchini, peppers and chicken pieces onto the skewers, alternating between veggies and chicken.

6. Coat your grill with nonstick cooking spray as needed.

7. Grill the kebabs on medium-high heat, turning every few minutes until the meat has browned on all sides and the veggies are tender. This may take 10–15 minutes.

8. When chicken has reached a minimal internal temperature of 165°F, take the kebabs off the grill. Enjoy!