Seared Lemon-Thyme Chicken Skewers with Summer Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Tender chicken skewers marinated in lemon and thyme, served alongside a lightly sautéed mix of summer vegetables. This mediterranean-inspired chicken ready in about 55 minutes pairs fresh lemon juice, olive oil, chopped fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb, cut into 1-inch cubes boneless skinless chicken thighs
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 2 tsp, chopped fresh thyme leaves
• 2, minced garlic cloves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 small, cut into 1-inch pieces red onion
• 1 tbsp butter
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 2 tsp chopped fresh thyme leaves, 2 minced garlic cloves, 1 tsp sea salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thigh cubes and toss to coat. Marinate for at least 30 minutes in the refrigerator.
2. Step 2: Thread the marinated chicken pieces onto skewers, leaving a little space between each piece. Preheat a grill pan over medium-high heat (about 425°F) and lightly oil it.
3. Step 3: Grill the chicken skewers for 4-5 minutes per side until chicken is cooked through and slightly charred at the edges.
4. Step 4: Meanwhile, heat 1 tbsp butter in a large skillet over medium heat. Add 1 sliced zucchini, 1 sliced yellow squash, 1 chopped red bell pepper, and 1 chopped small red onion. Sauté the vegetables for 6-7 minutes until tender-crisp and slightly caramelized.
5. Step 5: Remove vegetables from heat, stir in 2 tbsp chopped fresh parsley, and season with additional salt and pepper if desired.
6. Step 6: Serve the lemon-thyme chicken skewers hot alongside the sautéed summer vegetable medley.