Crispy Herb-Infused Chicken with Sweet Potato and Rainbow Veggie Skewers

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and a pinch of salt and pepper to create a marinade.

Cut 1 pound of boneless, skinless chicken breasts into bite-sized pieces and place them in a mixing bowl.

Pour the marinade over the chicken pieces and toss until they are evenly coated.

Let the chicken marinate for at least 15 minutes while you prepare the skewers.

Peel and cut 1 large sweet potato into 1-inch cubes and boil them in salted water for about 10 minutes until slightly tender.

Drain the sweet potatoes and let them cool slightly.

While the sweet potatoes are cooling, chop 1 red bell pepper, 1 yellow bell pepper, and 1 zucchini into bite-sized pieces.

Thread the sweet potato cubes and chopped veggies onto skewers, alternating colors for a rainbow effect.

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Drizzle the skewers with 1 tablespoon of olive oil and sprinkle with salt and pepper.

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Place the skewers on the prepared baking sheet alongside the marinated chicken pieces.

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Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the veggies are tender.

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For an extra crispy finish, broil the skewers and chicken for an additional 2-3 minutes at the end of cooking.

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Remove from the oven and let cool for a few minutes before serving.

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Serve the crispy herb-infused chicken with the colorful veggie skewers on a platter, garnished with fresh parsley if desired.