Chicken Kabobs

1

In a large mixing bowl, combine olive oil, lemon juice, Dijon mustard, red wine vinegar, honey, minced garlic, Italian seasoning, salt, and black pepper.

2

Add chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.

3

In a separate bowl, combine zucchini, bell peppers, and red onion with a drizzle of olive oil and a pinch of salt and pepper to taste. Toss to coat.

4

Preheat grill to medium-high heat. Grill kabobs, turning occasionally, until chicken is thoroughly cooked to 165°F and vegetables are tender, about 12-15 minutes.

Full recipe & nutritional value on foodfaithfitness.com