Chicken & Vegetable Skewers

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A balanced meal featuring grass-fed chicken and colorful vegetables for the reintroduction phase, designed to provide sustained energy without triggering digestive issues. This Mediterranean-inspired Whole30 recipe, ready in about 27 minutes, pairs Boneless chicken breasts, Zucchini, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz Boneless chicken breasts
• 1 medium Zucchini
• 1 red Bell peppers
• 1/2 medium Red onion
• 2 tbsp Olive oil
• 1 tsp Rosemary
• 1/4 tsp Sea salt
• 1/8 tsp Black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Cut 8 oz boneless chicken breasts into 1-inch cubes. Slice 1 medium zucchini lengthwise into 1/2-inch thick planks. Cut 1 red bell pepper into 1-inch pieces and 1/2 medium red onion into 1-inch wedges.
2. Step 2: Thread chicken, zucchini, bell pepper, and onion onto skewers, alternating ingredients. Brush with 2 tbsp olive oil, then sprinkle with 1 tsp rosemary, 1/4 tsp sea salt, and 1/8 tsp black pepper.
3. Step 3: Preheat grill to medium-high (375°F). Grill skewers for 10-12 minutes, turning every 3 minutes until chicken reaches 165°F internal temperature and vegetables are tender-crisp with light char marks.