Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 medium zucchini, sliced into thick rounds
• 1 small red onion, cut into chunks
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the chicken pieces in a large bowl or resealable bag.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and black pepper.
3. Pour about two-thirds of the marinade over the chicken and toss until evenly coated. Reserve the remaining clean marinade for the vegetables.
4. Cover and refrigerate the chicken for 30 minutes to 2 hours.
5. Preheat the grill to medium-high heat, about 400°F to 425°F.
6. Toss the bell peppers, zucchini, and red onion with the reserved marinade.
7. Thread the chicken and vegetables alternately onto skewers, leaving a small amount of space between pieces for even cooking.
8. Grill the skewers for 10 to 14 minutes, turning every few minutes, until the vegetables are lightly charred and the chicken reaches an internal temperature of 165°F.
9. Remove the skewers from the grill and let them rest for 3 to 5 minutes before serving.

Notes & Tips

• Cut the chicken and vegetables into similar-sized pieces so everything cooks as evenly as possible.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Do not use marinade that has touched raw chicken as a finishing sauce unless it has first been brought to a full boil.
• For a slightly sweeter balsamic flavor, add 1 teaspoon of honey to the marinade.
• Serve with quinoa, brown rice, grilled vegetables, or a fresh salad for a complete meal.
• Leftovers can be removed from the skewers and refrigerated for up to 3 days.