Preheat oven to 425F

Cut boneless skinless chicken breasts into bite sized pieces - about 1.5 inches.

In a bowl combine 1/4 cup dijon mustard with 1/4 cup honey, 2 tablespoons mayo, lemon juice from half of a lemon, 1 teaspoon minced garlic and salt and black pepper to taste.

Add the chicken to the bowl and stir to coat. Cover the bowl and refrigerate for at least 15-20 minutes.

While the chicken marinates, prep the veggies. Cut veggies of choice (we used red bell pepper and yellow onion) into bite sized pieces. In a small bowl combine olive oil with the juice from half a lemon, salt, black pepper, garlic powder, smoked paprika and brown sugar. Add in the veggies and toss to coat, then add the veggies to skewers.

Remove the chicken from the refrigerator and add the chicken pieces to metal skewers or wooden skewers.

Prepare a large baking sheet. Use a wire rack on top of it if you have one. Spray with non-stick cooking spray.

Arrange the chicken and vegetable skewers on the rack.

Bake for 15-20 minutes or until the chicken and veggies are cooked. After about 15 minutes you can optionally broil the chicken for 2-3 minutes to get the beautiful color and a bit of char.Internal temp of chicken should be 165 F. Adjust baking time accordingly.