Instructions: Whisk together lemon juice, oil, mustard, herbs de Provence and salt and pepper to taste in small bowl. Slice each chicken breast into 1-inch cubes. Toss chicken in marinade.

Cut zucchini into 1-inch-thick rounds. Quarter onion and separate pieces.

Divide chicken and vegetables among 8 skewers, alternating chicken, zucchini, onion, and mushrooms. Use 2 mushrooms per skewer, threading from stem through to top to prevent mushroom from breaking in half.

Grill chicken-vegetable skewers over medium-high heat, basting with remaining marinade, turning often until chicken is cooked and vegetables are tender and beginning to char, about 10 minutes.

This recipe yields 4 servings.

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