Grilled Quinoa Priority Kabobs

Marinate the Chicken In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to make the chicken marinade.

2.Slice the chicken breasts into bite-sized pieces and place them in a shallow dish. Pour the marinade over the chicken and toss to coat. Marinate in the refrigerator for at least 30 minutes.

Preheat the Grill Preheat the grill to medium-high heat.

Assemble the Kabobs Thread the marinated chicken, zucchini slices, red bell pepper chunks, yellow bell pepper chunks, red onion chunks, and cherry tomatoes onto the skewers.

Grill the Kabobs Grill the kabobs for about 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Prepare the Quinoa While the kabobs are grilling, prepare the quinoa. Rinse the quinoa under cold water to remove any bitterness. In a saucepan, bring the water to a boil. Add the rinsed quinoa and salt, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff with a fork.

Rest the Kabobs Once the kabobs are done, remove them from the grill and let them rest for a few minutes.

Serve the Dish Serve the grilled chicken and veggie kabobs with the cooked quinoa. Garnish with fresh cilantro and lemon wedges.