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Golden brown chicken kabobs with roasted vegetables on a sheet pan.

Sheet Pan Chicken Kabobs

Sheet Pan Chicken Kabobs are an easy, flavorful meal made with tender chicken and colorful veggies roasted together on one pan. It’s a simple, weeknight-friendly dinner with minimal prep and cleanup.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4

Ingredients
  

  • 1½ pounds boneless skinless chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 oz white mushrooms

Equipment

  • Measuring spoons
  • Cutting board
  • Knife
  • large bowl or gallon ziplock
  • sheet pan
  • Parchment paper
  • skewers

Instructions
 

  1. Wash the mushrooms and peppers.
  2. Cut the peppers into pieces about 1 ½ - 2 inches big.
  3. Cut the chicken into 1 ½ inch pieces.
  4. Whisk the olive oil, soy sauce, worcestershire sauce, and seasonings together in a small bowl.
  5. Add the chicken to a large bowl or gallon ziplock and pour the mixture over the chicken, stir to combine. Allow the chicken to marinade for a few hours, or even overnight.
  6. Once ready to cook, preheat the oven to 425 degrees.
  7. Line a baking sheet with parchment paper for easier cleanup.
  8. Onto the skewer, add a yellow pepper, chicken, mushroom, chicken, red pepper, chicken, and repeat that order one more time.
  9. Transfer the baking sheet to the oven and bake for 20 minutes, until the chicken is done.
  10. Serve with your favorite side dish.

Notes

Store leftover Sheet Pan Chicken Kabobs in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave in short bursts or warm them on a sheet pan in a 350 degree oven until heated through. If you’re reheating the meat off the skewers, toss it with any juices from the container so the chicken stays nice and juicy.