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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 jalapeno
  • 1/8 tsp. salt
  • 2 Tbsp. lemon juice

Recipe Directions

  1. 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.
  2. Preheat oven to 425*F.
  3. Dice green onions, and mince jalapeño.
  4. In a medium bowl, add yogurt, green onions, jalapeño, 1/8 teaspoon salt, and 2 tablespoons lemon juice. Stir, cover, and refrigerate.
  5. Thread vegetables onto skewers and place on baking sheet. Repeat with remaining veggies. Transfer to oven.
  6. Put the chicken nuggets on another baking sheet, and transfer to oven.
  7. Bake 8 minutes, and flip. Bake another 6-10 minutes until done.
  8. If desired, thread a few chicken nuggets onto each kabob. Serve with dipping sauce and enjoy!

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