These Grilled Chicken Kebobs are a classic, healthy and delicious summertime meal. Use vegetables that you already have on hand or opt for a combination of a few different ones.

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  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1/3 coconut aminos
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper cut into 1 inch pieces
  • 1 yellow bell pepper cut into 1 inch pieces
  • 2 small zucchini cut into 1 inch slices
  • 1 red onion cut into 1 inch pieces


  1. Place the olive oil, coconut aminos, honey, garlic and salt and pepper in a large bowl. Whisk to combine.
  2. Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  3. Soak wooden skewers in cold water for at least 30 minutes. This will ensure that the skewers don’t burn on the grill.  Preheat the grill or grill pan to medium-high heat.
  4. Thread the chicken and vegetables onto the skewers.
  5. Cook for 5-7 minutes on each side or until chicken is cooked through.
  • author's avatar

    By: Karen Kelly, R.D.

    Registered dietitian Karen Kelly is available for nutrition counseling every Tuesday in our Springfield and Hoboken locations. She is a graduate of Ohio State University and the College of Saint Elizabeth where she received her registered dietitian degree. Karen found her true calling by helping people make better nutrition choices to improve their health. She is a member of the American Dietetic Association, the New Jersey Dietetic Association, Nutrition Entrepreneurs, Nutrition in Complementary Care as well as Sports and Cardiovascular Nutrition.

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