Grilled Rosemary Lemon Chicken Kabobs

Here's a recipe from our friends at the Daniel Plan.

Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.

Ingredients:

• ½ cup extra-virgin olive oil, plus extra for drizzling

• ¼ cup lemon juice

• 2 tablespoons finely chopped fresh rosemary

• 4 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• Kosher or sea salt

• Black pepper

• 1½ pounds boneless, skinless chicken breast

• 1−2 red bell peppers

• 4 small zucchini

• 1 small Japanese eggplant (optional)

• ½ red onion (optional)

   

Instructions:

1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.

2. Cut chicken into large chunks, about 1½−2 inches in size. In a bowl or a sealable plastic bag, place chicken and half of the marinade. Stir or shake to coat chicken and allow to marinate 30 minutes at room temperature. Or marinate chicken in the refrigerator overnight for more flavor.

3. While chicken is marinating, cut peppers into 1½-inch chunks. Trim ends off zucchini, and cut into 1-inch pieces. Do the same with the eggplant and red onion.

4. Slide vegetables onto metal or bamboo skewers. Skewer the zucchini and eggplant through the sides so they lay flat on the grill. Drizzle vegetable skewers with a little olive oil and sprinkle with salt and pepper. Skewer the chicken pieces.

5. Preheat the grill. Oil the clean grates with a grill-safe spray or with a wad of folded paper towels dipped in a little oil. Use tongs to hold the paper towel wad while greasing the grates.

6. Grill chicken and vegetable skewers until chicken pieces are golden but not dry and vegetables are browned at the edges. If the vegetables get done more quickly, move them to a cooler part of the grill or place in a 200° oven to stay warm. Use the other half of the reserved marinade as a sauce to brush over the grilled skewers.