# In medium bowl, whisk together olive oil, lemon juice, shallot, thyme, garlic, lemon zest, salt and pepper. Place in large re-sealable plastic food storage bag.
# Using a fork, pierce each chicken breast several times to help the marinade penetrate. Cut each chicken breast into about 8 large chunks. Place marinade in plastic bag; toss to coat thoroughly. Refrigerate for about 1 hour.
# Preheat grill. Thread chicken chunks onto 8 skewers with lemon wedges.
# Cook kabobs over medium hot fire for about 8 to 10 minutes or until chicken is cooked through, turning once.
Serve over salad greens.