Ingredients
The following ingredients have 4 Servings
- 4 boneless skinless chicken breasts (cut into 1.5 inch chunks)
- 1 medium zucchini (sliced)
- 1 yellow squash (sliced)
- 2 tablespoons oil
- salt and pepper to taste
- ⅓ cup balsamic reduction / balsamic glaze (optional, store bought or homemade)
- freshly chopped parsley, thyme, or basil for garnish (optional)
- ½ cup balsamic vinegar
- ¼ cup oil
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 3 teaspoons minced garlic
- 1 teaspoon dried Italian herb blend (or Herbs de Provence)
- 1 teaspoon salt
- ¼ teaspoon cracked black pepper (or pinch of ground black pepper)
Instruction
- In a medium bowl whisk together all marinade ingredients. Add chicken, toss to combine, cover and chill for 30 minutes.
- Skewer the chicken and veggies. Brush the veggies with oil and salt and pepper them to taste. Discard marinade.
- Transfer skewers to a preheated and oiled grill. Rotate often and cook for 8-10 minutes until chicken is cooked through and veggies are tender.
- Garnish with balsamic glaze and chopped herbs if desired. Serve immediately.
