Description
Grilled Chicken and Vegetable Skewers are a flavorful and healthy meal, marinated in tangy barbecue sauce and served over a fresh salad with mixed greens, avocado, and feta cheese. Perfect for a vibrant dinner or meal prep, these skewers are easy to customize with your favorite vegetables. Enjoy them warm or at room temperature for a delightful crunch!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1/4 cup barbecue sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 medium red onion, cut into wedges
- 1 zucchini, sliced into half-moons
- 1 cup cherry tomatoes
- 4 cups mixed salad greens
- 1/2 cup corn
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled (optional)
- Extra barbecue sauce for drizzling
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Cut the chicken breasts into 1-inch cubes for even cooking.
- In a large mixing bowl, combine barbecue sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- Add cubed chicken to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes (2-4 hours for enhanced flavor).
- Cut red and yellow bell peppers into bite-sized pieces and slice the red onion into wedges. Slice zucchini into half-moons.
- In a separate bowl, toss bell peppers, onion, zucchini, and cherry tomatoes with olive oil, salt, and pepper.
- Soak wooden skewers in water for 30 minutes to prevent burning.
- Thread marinated chicken, followed by a piece of red bell pepper, a cherry tomato, a piece of onion, and a slice of zucchini onto each skewer. Repeat until filled, leaving space at the ends for handling. Aim for 4-5 pieces of chicken per skewer.
- Repeat until all chicken and vegetables are used, yielding about 6-8 skewers.
- Preheat grill to medium-high heat (or heat a grill pan on the stove).
- Grill skewers for 10-12 minutes, turning occasionally, until chicken is cooked through (internal temperature should reach 165°F/75°C). Leave vegetables on for an extra minute or two if desired.
- In a large salad bowl, combine mixed salad greens, corn, and sliced avocado. If using feta cheese, sprinkle it on top.
- Drizzle with olive oil and a splash of vinegar, then toss gently to combine.
- Once skewers are done, let them rest for a few minutes.
- Serve by placing a generous portion of salad on each plate, then carefully remove chicken and vegetable skewers from sticks and place them on top. Drizzle with extra barbecue sauce and garnish with fresh cilantro or parsley if desired.
Notes
- For added flavor, marinate the chicken longer if time allows.
- Feel free to customize the vegetables based on your preferences or seasonal availability.
- This dish can be served warm or at room temperature, making it great for meal prep or picnics.
- Prep Time: 30 minutes
- Cook Time: 12 minutes