Ingredients:

• 2 lbs boneless, skinless chicken breast, cut into chunks

• 2 large bell peppers, cut into chunks

• 1 large red onion, cut into chunks

• 1 large zucchini, sliced into rounds

• 1/4 cup olive oil

• 2 tbsp balsamic vinegar

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp dried thyme

• Salt and pepper, to taste

• Wooden skewers, soaked in water for 30 minutes

Instructions:

• In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, oregano, basil, thyme, salt, and pepper.

• Add the chicken, bell peppers, red onion, and zucchini to the bowl and toss to coat in the marinade.

• Cover the bowl with plastic wrap and marinate in the fridge for at least 1 hour, or overnight.

• Preheat a grill or grill pan to medium-high heat.

• Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies.

• Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and lightly charred.

• Serve hot, or let cool and store in meal prep containers for later. Enjoy!