Mediterranean Chicken and Vegetable Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, and black pepper to create the marinade.

Add the cubed chicken breast, zucchini, red bell pepper, and red onion to the bowl with the marinade. Toss well to ensure all ingredients are evenly coated. Let marinate at room temperature for 15 minutes.

While the mixture marinates, combine the rinsed quinoa and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and set aside.

Thread the marinated chicken and vegetables alternately onto the prepared skewers, packing them snugly but not tightly.

Preheat an outdoor grill or a indoor grill pan over medium-high heat and lightly coat the grates with a small amount of oil.

Place the skewers on the hot grill and cook for 12 to 15 minutes, turning occasionally, until the vegetables are tender with nice char marks and the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Serve the warm skewers over a bed of cooked quinoa, garnished with fresh chopped parsley and an extra squeeze of lemon juice if desired.