Cut each chicken fillet into 4 pieces and clean and cut the zucchini to be about the same size as the cherry tomatoes. In a bowl, combine the chicken, zucchini, and cherry tomatoes. Drizzle with a little olive oil, season with salt, and sprinkle with oregano. Thread the pieces of chicken, zucchini, and cherry tomatoes alternately onto wooden skewers. Arrange them on a baking tray and roast in a preheated oven at 200ºC (392ºF) for about 20 minutes.

Boil one liter of water with a little salt, and once it boils, add the peas. Cook for 7-8 minutes and drain. Place the peas in a food processor with mint, cumin, lemon juice, and 1/3 cup of olive oil, and puree until smooth. Serve the chicken skewers accompanied by the pea puree.