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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. Cover and 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 at least 15-30 minutes. If using metal skewers, no prep is necessary.
Slice the mushrooms, slice the red onion into 1-inch pieces and slice the zucchini and yellow squash into ¼ inch coins.
Thread the chicken on the skewers alternating with the red onion, green zucchini, yellow zucchini and mushrooms 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 20 minutes or until the chicken juices run clear. And voilà! Serve warm.Bon appétit!