Chicken and Zucchini Kabobs

Kabobs work well for households with both vegetarians and meat eaters. It's easy to prepare a skewer with only vegetables for the vegetarians and one with meat for the meat-eaters. Before serving this to a vegetarian dinner guest, check to see if the guest would prefer the vegetable kabobs be cooked on a separate pan.

Since I cooked this in the middle of a snowstorm, these kabobs were broiled. Kabobs are also fantastic on the grill.

Chicken and Zucchini Kabobs
Serves 2

1 large chicken breast
1 zucchini
1 onion
2 tablespoons olive oil
1 lemon
1 teaspoon red pepper flakes
1 teaspoon garlic powder
Salt and pepper to taste
Rice, for serving

1. Cut chicken, zucchini, and onion into large chunks.
2. Alternating, thread chicken, zucchini, and onions onto 2 skewers. (If using wooden skewers, soak for 30 minutes first.)
3. Mix olive oil, juice of lemon, and spices. Drizzle over chicken and vegetables.
4. Broil on high for about 15 minutes, or until veggies are slightly charred and chicken is cooked through. Turn skewers occasionally.
5. Serve on top of rice.