Trim excess fat from the chicken breasts and cut into 1 ½ inch sized cubes. Place in a shallow dish.
In a bowl, whisk together the dressing, all of the lemon zest and HALF of the lemon juice. Add in the salt and pepper and whisk until combined.
Pour the marinade over the chicken. Stir to coat all of the chicken pieces. Cover the chicken and refrigerate for at least 2 hours.
Slice the zucchini lengthwise into thin strips. (You may slice them if you prefer.)
Assemble the chicken skewers by alternating whole sweet peppers, marinated chicken, and zucchini.
Grill on a pre-heated grill, turning frequently to cook evenly and prevent burning. Refer to FDA recommendations for doneness.
Notes
If you are using wooden skewers, soak them in water for 15 minutes before grilling to prevent the sticks from burning. Our chicken skewers were cooked on a medium high heat (350) grill for a total of 12 minutes. Your cooking times WILL VARY. To ensure chicken is done, cook until the center of the thickest piece is no longer pink and juices run clear. Do not overcook or the chicken will be dry.