Herb-Roasted Chicken Skewers with Lemon Rice and Grilled Vegetables

Soak 8 wooden skewers in water for at least 15 minutes to prevent burning.

Cut 1.5 pounds of chicken breasts into 1-inch cubes and place in a medium bowl.

Mince 3 cloves of garlic, chop 1 tablespoon each of fresh rosemary and thyme, and add to the chicken.

Zest 1 lemon and add the zest to the chicken. Squeeze the juice from half the lemon over the chicken.

Add 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the chicken. Mix well to coat and let marinate while preparing other ingredients.

Cut 2 zucchini, 2 bell peppers, and 1 red onion into 1-inch chunks for skewering.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1.5 cups of rice and stir for 1 minute to toast lightly.

Add 3 cups of chicken broth, 1/2 teaspoon of salt, and the juice from the remaining half lemon. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.

While rice cooks, preheat grill or grill pan to medium-high heat.

Thread the marinated chicken and prepared vegetables onto the soaked skewers, alternating between meat and vegetables.

Brush the assembled skewers with any remaining marinade from the bowl.

Grill skewers for 4-5 minutes per side, or until chicken is cooked through (internal temperature of 165°F) and vegetables are slightly charred.

Cut the remaining lemon into wedges.

Fluff the rice with a fork when done, and serve skewers over the lemon rice with fresh lemon wedges on the side.