Skin-Supporting Grilled Chicken & Veggie Skewers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nutrient-dense dish rich in vitamin C and zinc to combat Whole30 skin breakouts, with a lemon-herb glaze. This Mediterranean-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breast, bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

Prep: 20 min Cook: 10 min Serves 2 Mediterranean cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut chicken breast into 1-inch cubes and toss with 1 tbsp olive oil, 1 tsp lemon zest, and 1/2 tsp dill until evenly coated.
  2. Step 2: Slice bell pepper and zucchini into 3/4-inch thick rounds, alternating with chicken on skewers.
  3. Step 3: Heat remaining 2 tbsp olive oil in a grill pan over medium-high heat until shimmering. Add skewers and cook for 8-10 minutes, turning once, until chicken is golden brown and vegetables are tender-crisp.
  4. Step 4: Squeeze juice from 1 lemon over cooked skewers and sprinkle with remaining 1/2 tbsp dill. Serve immediately with a side of lemon wedges.

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