Soak your wooden skewers in cold water for at least 20 minutes. Preheat your grill pan to medium-high heat.
In a large bowl, add one Boneless skinless chicken breast cut into 1-inch pieces, one zucchini cut into 1-inch slices, colorful peppers cut into 1-inch pieces, onions cut into 1-inch pieces. Add one ½ teaspoon salt, ½ teaspoon black pepper, one teaspoon onion powder, three cloves of minced garlic, two tablespoon fresh lemon juice, and ¼ cup Mazola® Corn Oil.
Use your hand or a spatula to mix everything; make sure everything is incorporated.
Thread the chicken and vegetables onto the skewers.
Cook chicken kabobs on the preheated grill pan for six minutes on each side or until chicken is cooked through.
Sprinkle chicken skewers with parsley before serving.