Grilled Teriyaki Chicken & Veggie Skewers

Step 1

If you're using a gas or charcoal grill, preheat it to 425º-450ºF. If you're using wooden skewers, soak them in water while you prep the rest of the ingredients. Wash & slice the zucchini & yellow squash into 1/2 inch slices.

Step 2

Peel & cut the red onion into 1 inch pieces.

Step 3

Wash & cut the bell pepper into 2 inch pieces.

Step 4

Cut the chicken breast into 1 inch pieces. Add the chicken to a mixing bowl and add half of the teriyaki sauce. Add a drizzle of neutral oil (we recommend avocado oil!) & season with salt & pepper. Mix to combine.

Step 5

In a separate mixing bowl, add the zucchini, yellow squash, red bell pepper, red onion & the remaining teriyaki sauce. Add a drizzle of neutral oil (we recommend avocado oil!) & season with salt & pepper. Mix to combine.

Step 6

Add the chicken pieces to the skewers, leaving a few inches on the bottom of each skewer.

Step 7

Add the vegetables onto more skewers, alternating each vegetable. Leave a few inches on the bottom of each skewer.

Step 8

Add the skewers to the grill or heated skillet. Cook the skewers for about 12-15 min, rotating every few mins. Remove the skewers from the grill or skillet. Serve & enjoy!