Chicken & Veggie Skewers with Whipped Honey Feta

Serving Size: 6 people

Ingredients

For the Skewers

• 3 lbs boneless, skinless chicken breasts or chicken thighs, cut into 1-inch pieces

• 2 large yellow onions, cut into large chunks

• 3 bell peppers, cut into 1-inch pieces

• ½ cup avocado oil or olive oil

• 4 tbsp lemon juice

• 1 tbsp fresh flat-leaf parsley, chopped

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• 12 wooden skewers, soaked in water overnight

Whipped Honey Feta Sauce

• 1 cup plain Greek yogurt

• ½ cup feta cheese

• Honey, for drizzling

For Serving

• Fresh mint, finel chopped

Instructions

1. Soak wooden skewers in water overnight to help prevent burning while baking.

2. In a medium bowl, whisk together:

   • avocado oil

   • lemon juice

   • parsley

   • salt

   • pepper

   • garlic powder

3. Place the chicken pieces in a large zip-top bag or bowl. Pour the marinade over the chicken and toss until evenly coated.

4. Refrigerate and marinate for at least 1 hour, ideally 4–6 hours for the best flavor.

5. Preheat oven to 450°F.

6. Thread the chicken, onions, and peppers onto the skewers, alternating ingredients as you go.

7. Place skewers on two parchment-lined baking sheets.

8. Bake for 25–30 minutes, flipping halfway through cooking.

9. Check that the chicken is fully cooked through. Depending on the size of your chicken pieces, you may need an additional 5–10 minutes.

Make the Whipped Honey Feta

1. While the skewers cook, combine the Greek yogurt and feta in a blender or food processor until smooth and creamy.

2. Transfer to a serving bowl and drizzle lightly with honey.

To Serve

Plate the skewers and sprinkle fresh chopped mint over the top.

Serve with the whipped honey feta on the side for dipping or spooned directly over the skewers.