Crispy Maple-Lemon Chicken with Rainbow Veggie Skewers and Honey-Yogurt Dip

Begin by preheating your oven to 400°F. In a mixing bowl, combine 1/2 cup of maple syrup, the juice of 2 lemons, 1 teaspoon of garlic powder, and 1 teaspoon of salt to create a marinade.

Cut 1.5 pounds of boneless, skinless chicken breasts into bite-sized pieces and add them to the marinade, ensuring they are well coated.

Let the chicken marinate for at least 30 minutes in the refrigerator for maximum flavor. While the chicken is marinating, prepare the rainbow veggie skewers by cutting 1 red bell pepper, 1 yellow bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces.

Thread the veggies onto skewers, alternating colors for a vibrant look. In a separate bowl, mix 1/2 cup of plain Greek yogurt, 2 tablespoons of honey, and a pinch of cinnamon to create the honey-yogurt dip.

Set aside. After marinating, remove the chicken from the refrigerator and coat each piece in 1 cup of panko breadcrumbs for extra crispiness.

Place the chicken pieces on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 20-25 minutes, or until golden brown and cooked through.

While the chicken is baking, grill the veggie skewers on a grill pan or outdoor grill over medium heat for about 10-12 minutes, turning occasionally until they are tender and slightly charred.

Once everything is cooked, serve the crispy maple-lemon chicken alongside the rainbow veggie skewers and the honey-yogurt dip for a fun and interactive family meal!