Chicken kabob for school lunch kid friendly

 

Chicken breast cubes kabob in sheet pan recipe

Absolutely! Here’s a juicy, flavorful chicken breast cube kabob made on a sheet pan—no skewers needed. The yogurt marinade helps keep the chicken breast tender.

🍢 Sheet-Pan Chicken Breast Cube Kabobs

Ingredients — about 2 lbs chicken

Chicken

• 2 lbs boneless, skinless chicken breast, cut into 1–1½-inch cubes

• ½ cup plain Greek yogurt

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tbsp minced garlic

• 1½ tsp paprika

• 1 tsp ground cumin

• 1 tsp coriander powder

• 1 tsp chili powder

• ½ tsp turmeric

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garam masala

• ½ tsp dried oregano or Italian seasoning

Vegetables

• 1 large bell pepper, chunky pieces

• 1 medium onion, chunky pieces

• 1 zucchini, thick half-moons

• Optional: mushrooms or cherry tomatoes

Marinate

1. Mix yogurt, olive oil, lemon juice, garlic and all seasonings.

2. Add chicken cubes and coat very well.

3. Cover and refrigerate at least 30 minutes, preferably 2–4 hours.

Bake

1. Heat oven to 425°F.

2. Line a large sheet pan with parchment or foil and lightly oil it.

3. Spread chicken and vegetables in one single layer. Don't crowd the pan.

4. Bake for 18–22 minutes, turning/stirring the chicken and vegetables around halfway.

5. For a more grilled appearance, switch to broil for 2–3 minutes at the end. Watch closely.

6. Chicken should reach 165°F internally at the thickest piece.