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Platter of Baked Chicken Skewers with peppers, onions, and mushrooms.
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Easy Baked Chicken Skewers

Tender chicken breast, fresh veggies, and a simple zesty marinade come together in these easy oven-baked chicken skewers. Ready in under 30 minutes!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Main Dish
Cuisine: American
Servings: 4 people
Author: Katie G.

Ingredients

Marindade

  • 1½ pounds chicken breast cut into 1-inch cubes
  • ⅓ cup olive oil
  • 2 lemons juiced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Skewers

  • 1 red bell pepper cut into 1-inch chunks
  • 1 green bell pepper cut into 1-inch chunks
  • 1 red onion cut into 1-inch chunks
  • 8 oz baby bella mushrooms
  • Fresh parsley for garnish (optional)
  • SERVE WITH: tzatziki BBQ sauce, sriracha, or your favorite dressing

Instructions

  • In a large bowl or zipper freezer bag, add the olive oil, lemon juice, balsamic, Dijon, and seasonings. Whisk well to combine. Remove ¼ cup and set aside in a separate bowl, then add in chicken breast and toss to coat. Cover and chill, marinating for at least 30 minutes and up to 8 hours.
  • When ready to cook, preheat oven to 400°F. Line a baking sheet with parchment or foil, lightly spraying it with cooking spray.
  • Prepare the vegetables, then place them in the bowl with the reserved marinade, tossing well to coat.
  • Thread wooden or metal skewers with alternating pieces of marinated chicken, peppers, mushrooms, and onion.
  • Bake for 15-20 minutes, flipping once, until the chicken is cooked through to 160°F on an instant read thermometer.
  • Set oven broiler to high and broil the skewers for 1-2 minutes on both sides until lightly charred, watching closely so they don’t burn. Allow skewers to rest for 5 minutes before serving.

Notes

  • Use the juice of 1 lemon if you're marinating for several hours or overnight to prevent the chicken from becoming too soft. 
  • Leftovers keep well in the fridge for up to 3 days.
  • Use metal skewers or soaked wooden skewers to avoid burning.
  • Great served with rice, salad, or tucked into pita bread.
  • Skip the skewers and bake as a sheet pan meal if needed.

Nutrition

Serving: -2g | Calories: 422kcal | Carbohydrates: 16g | Protein: 39g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 540mg | Potassium: 1161mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1363IU | Vitamin C: 95mg | Calcium: 61mg | Iron: 2mg