Paleo Italian Antipasto Platter with Grilled Vegetables and Chicken Skewers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 medium zucchini
• 1 medium yellow squash
• 1 cup cherry tomatoes
• 1/2 cup Kalamata olives
• 1/4 cup marinated artichoke hearts
• 8 oz fresh mozzarella cheese, sliced
• 1/4 cup sun
• dried tomatoes
• 1/4 cup fresh basil leaves
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Slice the chicken breast into bite sized pieces. Season with salt and pepper, and set aside.
2. Slice the zucchini and yellow squash into 1/2 inch thick rounds. Thread the chicken, vegetables, cherry tomatoes, olives, and artichoke hearts onto wooden skewers.
3. Preheat a grill or grill pan to medium high heat. Grill the skewers for 6 8 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
4. Arrange the skewers on a large platter alongside the sliced mozzarella, sun dried tomatoes, and fresh basil leaves. Drizzle with olive oil and serve immediately.

Chef’s Insight

Grilling adds a smoky flavor to the vegetables and chicken, while the fresh ingredients on the platter create a vibrant presentation that's perfect for sharing.

Notes

Feel free to adjust the spices and seasonings according to your taste preferences. Serve with a side of balsamic glaze for dipping, if desired.