Chicken - Zucchini Skewers

Chicken Skewers 71013762.jpeg

This recipe makes a perfect summer dinner. A simple marinade and quick cooking time makes this a great weekday meal. Double the recipe to create leftovers you can reheat for a Paleo lunch or dinner during the week.

 Prep Time: 15 minutes

Total Time: 60 minutes (includes marinating time)


·         1/3 cup red wine vinegar

·         ¼ cup olive oil

·         2 teaspoons maple syrup

·         1 teaspoon Dijon mustard

·         ½ teaspoon dried oregano

·         1 teaspoon dried basil

·         ¼ teaspoon dried thyme

·         ¼ teaspoon garlic powder

·         ¼ teaspoon salt

·         1 lb. boneless, skinless chicken breast, cut into 2 inch chunks

·         1 lb. zucchini or summer squash, cut into 1-inch slices


1.      In a measuring cup, combine vinegar and next 9 ingredients.

2.      Place chicken cubes in a gallon Ziploc bag or bowl and pour half of the marinade.

3.      Place the zucchini slices in a gallon Ziploc bag or bowl and pour remaining marinade.

4.      Let chicken and zucchini marinate for at least 30 minutes and up to 2 hours.

5.      Meanwhile, soak wooden skewers in water for at least 20 minutes.

6.      Preheat grill to 400 degrees F., and assemble skewers, alternating chicken and zucchini. Discard remaining marinade.

7.      Grill for 5 to 6 minutes on each side or until chicken is cooked through.

8.      Season with salt and pepper as desired.

 Makes 4 servings

 Nutrition Information per serving:

230 Calories,  8g Total Fat,1 g Saturated Fat, 0g Trans Fat,  65mg Cholesterol,  160mg Sodium,  7mg Potassium, 15g Total Carbohydrate,  3g Sugar,  3g Dietary Fiber,  27g Protein