No skewer? No problem! No-Skewer Kebab Bake is perfect for those who love the flavors of kebabs without the fuss of skewering. It’s loaded with yummy ingredients like juicy chicken, tender zucchini, sweet grape tomatoes, and red onions, all roasted to perfection. The best part? It’s a healthy and easy way to get your daily dose of veggies. Trust us, this No-Skewer Kebab Bake is a delicious and convenient way to enjoy a classic dish without too much fuss!
Ingredients
- 1/2 cup olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons lemon-pepper seasoning
- 2 teaspoons Italian seasoning
- 2 pounds chicken breast, boneless and skinless, cut into 1-inch pieces
- 2 medium yellow summer squash, sliced
- 2 medium zucchinis, sliced
- 1 medium carrot, sliced
- 1 cup grape tomatoes
Directions
Step 1 –In a large bowl, combine the oil, the vinegar, the lemon-pepper seasoning, and the Italian seasoning.
Step 2 –Pour 1/2 of the marinade into a bowl.
Step 3 –Add the chicken to the dish with the marinade and turn to coat it.
Step 4 –Cover the bowl with plastic wrap and refrigerate the chicken for at least 8 hours and up to overnight.
Step 5 –Cover and chill the remaining marinade for 8 hours and up to overnight.
Step 6 –Preheat the oven to 350 degrees F.
Step 7 –Line a 15×10-inch baking pan with foil.
Step 8 –Drain the chicken, discarding the marinade it was in.
Step 9 –Place the squash, the zucchini, the carrots, and the tomatoes in the prepared pan in a single layer.
Step 10 –Place the chicken on top of the vegetables and pour the reserved marinade over the top.
Step 11 –Cook until the chicken is cooked through at 165 degrees F internally and the vegetables are tender, about 45 minutes-1 hour.
Step 12 –Let the dish rest for 5 minutes.
Step 13 –Serve.
