Sheet Pan Chicken Kabobs in Oven Without Skewers ~ Simple &

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 1/4 lbs chicken breast, boneless and skinless (chicken thighs work too) (560g)

1 large zucchini (315g)

½ lb button mushrooms (or crimini) (225g)

1 large red onion (275g)

2 medium bell peppers (350g)

½ lb cherry tomatoes (225g)

3 Tbsp olive oil (45ml)

1 ½ tsp coarse salt (9g)

2 tsp ground coriander (4g)

1 ½ tsp ground cumin (3g)

1 ½ tsp smoked paprika (3g)

¾ tsp garlic powder (2g)

Fresh lemon juice to serve

Directions

Preheat oven to 425°F (215 C). Line a baking sheet with parchment or foil.

Dice chicken into 1” (2.5cm) cubes. Add to a large bowl.

Wash, dry, and trim the stems off the mushrooms. Set aside.

Peel and chop the onion. Slice off the ends and cut lengthwise in half. Slice each half into 8 cubes. Set aside.

Cut the zucchini and peppers into about 1” (2.5cm) cubes. Wash and dry the tomatoes.

Add the spices (coriander, cumin, paprika, garlic powder) and the salt to the bowl with the chicken. Toss to coat and get everything properly mixed up.

Add the mushrooms, onion, and zucchini to the bowl. Drizzle the olive oil on and toss to coat everything.

Spread the mix flat on the prepared baking sheet. Scatter around the tomatoes and bell pepper pieces so that everything is evenly spaced.

Bake for 25-30 minutes, until the chicken is cooked through and the vegetables are slightly softened.

Squeeze 1-2 tbsp (15-30ml) of lemon juice over the pan or serve with lemon wedges.

Enjoy!

Nutrition

• Serving Size: 1
• Calories: 376
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 120 mg
• Sodium: 329 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 46 g