roasted Chicken Skewer with peppers

  By willyk  

March 22, 2018

This delicious chicken skewer can be both, lunch or dinner. We leave it up to you. But since you probably will be at school during the day we put in in the dinner section. Just add some roasted potatoes and vegetables and you have the perfect dinner.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 1 chicken skewer


1Have all of your items prepped and ready to go. When you cut the peppers and the chicken on a cutting board, please cut the peppers first and then the chicken. Then preheat the oven to 375 degrees. (Please ask an adult to help you with that.)

2When your prep is done you can start building your skewer. Be creative, but please be careful with the tip of the stick; it can hurt you. 🙁

3When your skewer is done put it on a small baking tray. (You can spray the tray with some non-stick spray so your skewer won't stick to the tray as much). Now you can season your skewer. Maybe just use some salt/pepper or some dried oregano? Or how about some fresh lemon juice? Make it your creation 🙂 Using a glove or an oven mitt put the tray into the oven and set the timer to 18 MINUTES. (TIP: To give the skewer a better color you can take out the tray after 9 minutes, turn the skewer over using tongs and put in back in the oven for the remaining 9 minutes).

4After 18 minutes your skewer is done and you can take it out of the oven. If you would like to double check if the chicken is cooked 100% you can use a food thermometer and stick it inside the chicken. It needs to be at least 165 degrees. Use the tongs to lift it off the tray onto a plate.

5Doesn't that look yummy?! Enjoy 🙂


chicken breast cubes (about 4 oz)

bell peppers - cut into small squares

seasonning (salt/pepper, dried herbs)

One 6-inch wooden skewer


1 cutting board + chef knife

1 small baking tray

1 tongs

oven mitts


You can use other vegetables if you like. Harder vegetables, such as carrots or potatoes don't work as good on a skewer. They need a long time to roast. Best are softer vegetables, like peppers, zucchini, yellow quash, eggplant and red onions.


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