If you’re chicken breast hasn’t been diced yet, cut each piece of chicken into cubes about 1.5-2 inches in size. Make sure your veggies are cut to a similar size before continuing.
Place the chicken in a medium sized bowl with the Italian seasoning, garlic powder, and half of the olive oil. Fold the ingredients together using a large fork or spoon until the chicken is evenly coated.
Fill 12 wooden skewers with the chicken and veggies in whatever order you would like. Leave 2-3 inches open on both ends of the skewer.
Rub down two baking sheets with the remaining olive oil. Divide the skewers among the two baking sheets and cook for 28 minutes.
Salt and pepper your skewers to taste, serve, and enjoy!
Notes
This chicken is great topped with some lemon juice, crumbled feta cheese, or a sprinkle of oregano.
These skewers are best served fresh, but you can store your leftovers in the fridge for up to 4 days in an airtight container.
You can also remove all your leftover skewered food and add it to a salad for some great flavor and protein.
Cooking these skewers at a higher temperature helps develop a slight char on the veggies, similar to what you would see if they were grilled on a wood fire grill.
Make sure that your chicken reaches an internal temperature of 165 before serving.
The exact amount of space you’ll need to leave on the skewers depends on the length of the skewers. This empty space just makes it easier to serve the skewers.