This is my new favorite, wow! How simple, juicy, and delicious the chicken was is beyond belief. My husband and I both loved it when I cooked it exactly as instructed. I now include it in my usual dinner rotation. Before baking, the chicken strips are pressed into a panko bread crumb mixture after being first coated with a garlic-Dijon mustard combination. The outcome is juicy, tasty chicken with a light coating. Delicious and simple.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons Italian seasoning
- 1 tablespoon chopped fresh basil
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- ΒΌ cup olive oil
- 1 yellow squash, sliced into 8 rounds
- 1 zucchini, sliced into 8 rounds
- 12 pearl onions
- 2 Roma tomatoes, each sliced into quarters
- 4 skewers, or as needed
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
- You could also use large white onions instead of pearl and cut them into small slices.