This recipe was pure luck. We were invited somewhere one night for dinner, so I slapped whatever veggies I had laying around onto kabobs with chicken and called it good. These are delicious. We’ve had them for dinner pretty regularly since then. I like them because they’re full of veggies. The sweet potato and chicken really balance each other out.

• 2 zucchini
• 2 squash
• 3 chicken breasts
• 1 sweet potato
• 1 large red onion
• 1/4 c olive oil
• 1/4 c tuscan sunset (basil, oregano, garlic, dried bell pepper, black pepper and fennel)
• 12 kabobs

Dice all the ingredients and place all of them, except the onion, into a bowl  with the olive oil and spice blend. Mix well so the flavor is distributed, then allow to sit for 30 minutes. Place all the ingredients onto kabobs, then grill over medium heat for about 20 minutes, flipping half way through.

Serves: 8