Lemon, Honey, & Thyme Chicken Kabobs

For the marinated chicken:

• 1 - 1.5 lb. Chicken Breasts, (boneless and skinless, cut into 1 inch pieces)
• 1/4 cup Honey, (or maple syrup)
• 1 Lemon, (juiced and zested)
• 2 tbsp. Olive Oil
• 2-3 Thyme Sprigs
• 1/2 tsp. each: Salt & Black Pepper

Remaining kabob ingredients:

• 1 Red Bell Pepper, (cut into 1 inch cubes)
• 5-6 large Cremini Mushrooms, (quartered)
• 2 Zucchini, (cut into 1 inch slices)
• 1 Red Onion, (cut into 1 inch pieces)
• 2 Lemons, (sliced into 1 inch pieces)

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1. In a large bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt, and black pepper. Mix in the leaves of the thyme sprigs, as well.
2. Add in the chicken and vegetables, then toss to coat all ingredients in the marinade. Cover the bowl and refridgerate for at least 30 minutes, preferably 1 hour. (This can be done up to 8 hours in advance.) In the meantime, soak wooden skewers in cold water for 30 minutes.
3. Preheat grill pan or grill to medium high heat.
4. Creatively thread the chicken and vegetables onto the skewers.
5. Cook the skewers fro 5-7 minutes on each side, or until chicken is cooked throughly (internal temperature reaches 165F).
6. Serve warm with fresh thyme leaves and a drizzle of extra virgin olive oil.

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