Ingredients:

  • 1 lb (450g) red potatoes, scrubbed and cut into 1-inch cubes
  • 1 lb (450g) Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 lb (450g) blue potatoes (or purple potatoes), scrubbed and cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup (60ml) olive oil
  • 2 tbsp (30ml) white wine vinegar
  • 1 tbsp (15ml) Dijon mustard
  • 1 tbsp (15ml) chopped fresh parsley
  • 1 tbsp (15ml) chopped fresh chives
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 24 cherry tomatoes
  • Fresh basil leaves, for garnish (optional)
  • Wooden skewers (soaked in water)

Instructions:

  1. Toss potato cubes with olive oil, salt, and pepper.
  2. Boil potatoes until tender but not mushy (about 10-12 minutes). Drain and cool slightly.
  3. Toss chicken cubes with olive oil, paprika, garlic powder, salt, and pepper.
  4. Grill chicken over medium heat until cooked through (internal temperature of 165°F/74°C). Let cool slightly.
  5. Whisk together olive oil, white wine vinegar, Dijon mustard, parsley, chives, garlic, salt, and pepper in a small bowl.
  6. Thread potatoes, chicken, and cherry tomatoes onto skewers in a visually appealing pattern (red, white, and blue).
  7. Drizzle skewers with vinaigrette. Garnish with fresh basil (optional).