Ingredients:

  • 1 lb (450g) chicken breast, diced into 1-inch cubes
  • ¼ cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 zucchini, sliced into ½-inch rounds
  • 1 cup (150g) cherry tomatoes
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 teaspoon Italian seasoning
  • 12 small mozzarella balls (bocconcini)
  • 12 fresh basil leaves
  • 2 tablespoons (30ml) pesto
  • 12 bamboo or metal skewers

Instructions:

  1. Combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl. Add diced chicken, coat thoroughly, and marinate in the fridge for 30 minutes.
  2. In a separate bowl, toss bell pepper, zucchini, and cherry tomatoes with balsamic vinegar, Italian seasoning, salt, and pepper.
  3. Thread marinated chicken onto skewers. Alternate with marinated vegetables on separate skewers. For mozzarella skewers, thread mozzarella balls and basil leaves onto skewers, drizzling with pesto.
  4. Preheat the grill or grill pan over medium-high heat. Grill chicken and vegetable skewers for 10-15 minutes, turning occasionally until cooked through (chicken internal temp reaches 165°F). Serve mozzarella skewers cold or at room temperature.