Slice each chicken breast in half lengthwise, not making thin filets, but a straight cut down the center of each chicken breast. Then cut each half into 4 pieces yielding 8 pieces per chicken breast. In a bowl, add the chicken pieces, drizzle with olive oil, season with salt, pepper, garlic powder and the juice from one lemon. Toss to combine and set aside while you prepare your vegetables.
For the peaches, using a sharp knife, slice downward as close as possible to the stone and making a nice (almost) ½ inch peach slice. You will be able to do this on two sides of the peach but will have some extra smaller pieces left. You can thread those onto the skewers as well or save for later enjoyment.
Continue prepping the fresh vegetables so you have everything ready to go in the order that you want to thread them onto the skewers.
Begin threading the skewers. We started with zucchini, then onion, peppers (alternating colors as we moved up the skewers), peaches and chicken. Continue up the skewer until full. Discard the dressing from the chicken. Any order works and if you have any vegetables leftover, place them onto an extra skewer and through them on the grill too! At this point you can grill or cover your skewers and place in the refrigerator until you’re ready to grill.
When ready to grill. Preheat grill to medium-high.
Place skewers on grill and cook for 20 – 25 minutes until the chicken is cooked through and the vegetables have a slight char. Turning the skewers about every 5 minutes.
Serve with your favorite salad or coleslaw and enjoy.