Rosemary-Skewered Chicken With Zucchini

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1 1/2 pounds boneless skinless chicken breast, cut into 2-inch chunks (you'll need 20 chunks)

Salt and pepper to taste

1 tablespoon extra virgin olive oil

2 tablespoons fresh lemon juice

10 rosemary branches, each about 8 inches long, or wooden skewers

2 large zucchini, cut in half lengthwise, then cut into 2-inch slices

20 large cherry or cocktail tomatoes

1/2 red onion, cut into 1-inch dice (optional)

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