Lemon Garlic Chicken Kebabs with Roasted Vegetable Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1/2 red onion, cut into 1-inch pieces
• 1 cup quinoa
• 2 cups vegetable broth
• 4 lemon wedges, for serving

Instructions

1. 1

   In a large resealable bag, combine the chicken, lemon juice, olive oil, garlic, oregano, salt, and pepper. Seal and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   Preheat the oven to 400°F. On a large baking sheet, toss the bell pepper, squash, zucchini, and onion with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly charred.