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- 3 oz skinless boneless chicken breasts
- 2 cups asparagus
- 2 tsp savory (ground herb) not leaf
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1-2 tsp extra virgin olive oil
Ingredients
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1. Preheat oven to 350 degrees F., and place your kebob sticks in a pan of water to soak (You do this so they won’t catch fire in the oven if you are not using metal skewers).
2. Chop your asparagus into 1 or 1 - ½ inch pieces.
3. Chop your chicken into bite sized pieces. (1 or 1- ½ inch square cubes)
4. Place all ingredients in a ziplock back, and mix it.
5. You really need to mix it up well to get even coverage of the oil and spices. You’ll have better tasting chicken if you do.
6. Alternate placing your asparagus and chicken on your kebob sticks. Put your Kebobs on a parchment lined cookie sheet and place in the oven.
7. Set your timer for 10 minutes.
8. When the 10 minutes is up, open your oven, flip your kebobs over.
9. Flip the dial on your oven to “broil” instead of bake.
10. Broil until you have a nice browned bit of chicken.