Instructions
step 1 In a bowl, combine chicken cubes with olive oil, garlic, parsley, oregano, salt, and pepper. Marinate for at least 30 minutes.
step 2 While chicken marinates, boil baby potatoes until just fork-tender, about 10–12 minutes. Drain and let dry.
step 3 Toss boiled potatoes with olive oil, rosemary, salt, and pepper. Roast at 425°F (220°C) for 25–30 minutes until crispy and golden.
step 4 Steam or blanch the carrots, green beans, and peas until tender but crisp. Sauté with butter, sliced red onion, salt, and pepper for 3–4 minutes.
step 5 Thread marinated chicken onto skewers. Grill or sear in a hot pan for 4–5 minutes per side or until fully cooked.
step 6 Serve chicken skewers hot with crispy potatoes and veggie medley on the side. Garnish with extra parsley if desired.
Storage and Reheating Tips
Store all components in separate containers in the fridge for up to 3 days. Reheat chicken skewers in a skillet or oven at 325°F. Potatoes crisp up best in the oven. Vegetables can be reheated in a skillet with a splash of water or butter.
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