Slice the chicken breasts into about 1-inch cubes. Place the chicken pieces in a bowl and set aside.
Add the olive oil, lemon juice, herbs of Provence and salt into a medium size bowl. Pour half of the marinade into the bowl with the chicken pieces, mix and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to overnight in the refrigerator.
If using wooden or bamboo skewers, prepare them by soaking in water for 15 minutes. If using metal skewers, no prep is necessary.
Thread the chicken on the skewers alternating with the red onion, zucchini, mushrooms and carrots until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers.
Baste the kabobs with the reserved marinade and grill them on medium high heat, turning often so each side browns, until cooked through, about 15 minutes or until the chicken juices run clear. And voilà! Serve warm.Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.