Sheet Pan Chicken Kabobs

Who doesn’t love shish kabobs? Lots of flavor, super healthy, but so much work too assemble! When you make our sheet pan chicken kabobs in oven without skewers you get all the flavor of traditional kebabs without as much work – and without firing up the grill. This makes it a quick and easy weeknight meal any time. You sure can! You can make these deconstructed shish kabobs in the oven any time – and even on a busy night when you don’t have much time to cook. Our recipe takes just 15 minutes of prep! Sure, typical kabobs are beautiful and delicious – but the skewer prep makes them time-consuming – and the real treat is the flavor, no? You can bake this lightly spiced chicken with all the vegetables on a sheet pan for a quick prep meal – with easy cleanup. With this recipe you get the yummy Mediterranean chicken and veggies taste without skewers to fuss with. With our recipe it’s now an easy, quick meal that can be made any day of the week.

Ingredients:
1¼ lbs chicken breast, boneless and skinless (chicken thighs work, too) (560g)
1 large zucchini (315g)
½ lb button mushrooms (or cremini) (225g)
1 large red onion (275g)
2 medium bell peppers (350g)
½ lb cherry tomatoes (225g)
3 Tbsp olive oil (45ml)
1½ tsp coarse salt (9g)
2 tsp ground coriander (4g)
1½ tsp ground cumin (3g)
1½ tsp smoked paprika (3g)
¾ tsp garlic powder (2g)
Fresh lemon juice to serve

Instructions:
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!

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