NUTRITION

SERVINGS

INGREDIENTS

5.5 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 into 1-inch cubes and place them in a medium mixing bowl.

• 2

  Chop the red bell pepper, zucchini, and red onion into 1-inch pieces suitable for skewering.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Pour the marinade over the chicken and vegetables, tossing well to ensure every piece is evenly coated.

• 5

  Thread the marinated chicken and vegetables onto wooden or metal skewers, alternating between protein and produce.

• 6

  Preheat a grill or grill pan over medium-high heat and lightly grease with a touch of oil if necessary.

• 7

  Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables have developed a light char.

• 8

  While the skewers cook, stir the fresh dill into the Greek yogurt to create a high-protein dipping sauce.

• 9

  Remove the skewers from the heat and serve immediately with the chilled yogurt dip on the side.