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Meme Chicken Nugget Vegetable Kabobs

Recipe At A Glance

  • 16 ingredients
  • 15-30 minutes
  • 8+ Servings

Everything’s better on a stick! Cook up Living Well Kitchen’s Chicken Nugget Vegetable Kabobs with Yogurt Dipping Sauce using Tyson Brand and Yoplait.


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Recipe Ingredients


  • 2 medium bell peppers any color
  • 2 medium onions
  • 2 medium zucchini
  • 2 medium yellow squash
  • 1 bag Tyson® Gluten Free Breaded Chicken Breast Nuggets


  • 1 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried parsley
  • 4 Tbsp. lemon juice

Dipping Sauce:

  • 2 containers YQ by Yoplait® Peach yogurt
  • 4 green onions
  • 1/2 small jalapeño
  • 1/8 tsp. salt
  • 2 Tbsp. lemon juice

Recipe Directions

  • Chop bell peppers, onions, zucchini, and squash into 1.5-inch pieces and add to a large bowl. Add olive oil, salt, garlic powder, dried oregano, dried parsley, and 4 tablespoons lemon juice. Toss, and set aside.
  • Preheat oven to 425*F.
  • Dice green onions, and mince jalapeño.
  • In a medium bowl, add yogurt, green onions, jalapeño, 1/8 teaspoon salt, and 2 tablespoons lemon juice. Stir, cover, and refrigerate.
  • Thread vegetables onto skewers and place on baking sheet. Repeat with remaining veggies. Transfer to oven.
  • Put the chicken nuggets on another baking sheet, and transfer to oven.
  • Bake 8 minutes, and flip. Bake another 6-10 minutes until done.
  • If desired, thread a few chicken nuggets onto each kabob. Serve with dipping sauce and enjoy!

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