NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 medium red bell pepper

0.5 medium zucchini

0.25 medium red onion

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

1 tsp fresh dill

PREPARATION

• 1

  Cut the chicken breast, red bell pepper, zucchini, and red onion into 1-inch uniform chunks.

• 2

  In a medium bowl, whisk together the extra virgin olive oil, half of the lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Add the chicken and vegetable chunks to the bowl and toss until every piece is thoroughly coated in the marinade.

• 4

  Thread the marinated chicken and vegetables onto skewers, alternating between the protein and the different vegetables.

• 5

  Preheat a grill pan or outdoor grill to medium-high heat and lightly grease if necessary.

• 6

  Grill the skewers for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and the vegetables are slightly charred.

• 7

  While the skewers cook, stir together the nonfat Greek yogurt, the remaining lemon juice, and the fresh dill in a small ramekin.

• 8

  Remove the skewers from the heat and serve immediately alongside the chilled yogurt dipping sauce.