4 boneless, skinless chicken breast halves2 small zucchini, cut into ½-inch rounds16 cremini mushrooms3 ripe peaches, cut into eighths (may use frozen if fresh not available)8 wooden or metal skewersMarinade¼ cup olive oil¼ cup coarse grainy mustard2 tablespoons red wine vinegar2 teaspoons chopped fresh thyme1 teaspoon salt½ teaspoon freshly ground pepper1 tablespoon orange zestIf using wooden skewers, place in water and soak for at least one hour.Cut chicken into 1-inch dice. In small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest. Slowly whisk in olive oil to combine.Thread chicken, zucchini rounds, mushrooms and peach slices onto skewers, alternating ingredients. Be sure to leave enough space at bottom of skewer to hold and turn.Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers occasionally, for at least 30 minutes or overnight.Heat grill on high heat. Place skewers on grill and cook, turning, for about 10 minutes.Serve over rice.