Roasted Chicken Skewers with Zucchini & Tomatoes

Prep time: 10-15 minutes
Pre-req: None
Cook time: 30-40 minutes
Lazy Woman Status: 6/10


Serves: 3-4

Ok - so these are just a tad too crisp in the picture, and I might have totally burnt some of the veggies to black balls of charred ashes. So, lesson learned, don't do a coaching session while you have food in the oven if you can't ship out and pull them out of the oven. With that said, the cooking time is 10-20 minutes less than what I did originally. Just make sure they're fully cooked and we'll all be okay.



~1lb chicken breast

2 large zucchinis

1/2 container of baby tomatoes

1-2 TBS lemon herb aioli

1-2 TBS olive oil


Step 1: Pre-heat oven to about 400 degrees. While it's pre-heating, start dicing up your zucchini into thick slices (like shown in picture) and your chicken. 

Step 2: Dump your veggies & chicken in a bowl of your aioli + oil. You could use any healthy ingredient salad dressing as well. You could also be wise and marinate your supplies the night before. But that involves an extra dose of thinking + planning, so we're getting all Lazy Woman Status and doing it all right here, right now.

Step 3: Start skewering. Please for the love of dogs do not stab yourself with the skewer (like I did. Multiple times.)

Step 4: Place on lined baking sheet for 30mins or so. No judgement if you burn them, they're still delicious. Serve over quinoa or rice if desired.

Jess MatherComment