Make the marinade in a bowl or zip bag. Reserve 1 tablespoon of marinade for the veggies by placing it in another bowl or zip bag. Use my incredible lemon, garlic, and herb recipe linked above or your favorite.

Marinate the chicken by combining cubed chicken breasts with most of the marinade in the bowl or zip bag. Marinate at room temperature for 20 minutes or refrigerate if you're going to cook them later.

Season the veggies in a bowl or zip bag with the 1 tablespoon of the marinade you set aside plus and additional tablespoon of olive oil. Toss to combine.

Soak the wooden skewers in water while the chicken marinates and you assemble the kabobs.

Preheat the oven to 400F and line a sheet pan with parchment paper or foil.

Thread the chicken and the seasoned veggies through the soaked skewers, alternating ingredients as you go. Leave 1 inch of space on each end of the skewer, and place them directly on the prepared pan.

Bake the chicken kabobs in the preheated oven for 16 to 20 minutes, flipping them over with tongs halfway through cooking. When the chicken's internal temperature reaches 165F, the kabobs are done. Remove them from the oven and serve. For toasty tips that resemble grill marks, broil the kabobs for 1 to 2 minutes under the broiler.