4 Boneless, skinless chicken breasts, cut into 1-inch cubes
2 Medium zucchinis, sliced into half-moons
2 Medium red bell peppers, cut into 1-inch pieces
1 Medium red onion, cut into 1-inch pieces
Salt and pepper to taste
4 Tbsp. Garlic Parmesan Basil Better Butter
8 Wood skewers, soaked in water for 30 minutes
Directions
Preheat the grill to medium-high heat.
Thread the chicken, zucchini, red bell peppers, and red onion onto skewers, alternating between each ingredient. Season the skewers with salt and pepper.
Melt the Garlic Parmesan Basil Better Butter in a small saucepan or in the microwave.
Brush the skewers with the melted butter.
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.
Remove the skewers from the grill and let them rest for a few minutes.
Serve the grilled chicken and veggie skewers with any remaining Garlic Parmesan Basil Better Butter for dipping. Enjoy!
