Chicken Veggie Kabobs

Here’s a simple recipe that makes it easy to add those important veggies in a fun and colorful way. 

Organic chicken thighs cut into 2” pieces
Green zucchini, sliced and cut in halves
White onion, sliced and cut into chunks
Red and yellow bell peppers, sliced and cut into pieces
Whole mushrooms
Fresh pineapple chunks

Preheat oven to 325 degrees. Place the cut-up chicken in a bowl and arrange veggies on a cutting board. Using wooden or stainless skewers, assemble the kabobs with alternating chicken and veggies. Set pineapple chunks aside.

Place kabobs on a medium to large sheet pan (depending on how many you make). Drizzle with EEVO and sprinkle with a little pepper. Cover with foil and bake for 20-25 minutes.

While the kabobs are cooking, make the glaze:

1/3 cup raw honey
1-tsp ground organic ginger
Coarse black pepper
½ tsp dried red chili pepper flakes

Remove foil and add pineapple chunks to the pan. Drizzle glaze over the kabobs and pineapple. Sprinkle dried red chili flakes on top and place back in oven. Cook another 10-15 minutes.


These kabobs are so easy to make and delicious on their own. Add a side of veggie quinoa or serve on a bed of butter lettuce leaves, sprinkle with fresh parsley or basil and enjoy!

Here are a few ingredients I use to make this recipe. Choose organic spices and seasonings when possible. Everything is available from Amazon-click on the photos below for info.