Ingredients
1/2 teaspoon Greek seasoning
1/4 cup extra-virgin olive oil
4 lemons (rinsed)
1 3/4 lb boneless, skinless chicken breasts
1 medium eggplant (rinsed)
1 large sweet onion (rinsed)
6 (12-inch) bamboo skewers
1 (4.5-ounce) jar large garlic-stuffed olives
cooking spray

Steps

1. Preheat grill. Combine in medium bowl, Greek seasoning, olive oil, and juice of 1 lemon. Cut chicken evenly into one-inch-chunks; stir into oil mixture. Let stand 5–7 minutes to marinate. (Wash hands, knife, and cutting board with hot, soapy water.)
2. Meanwhile, remove ends from eggplant; cut eggplant into 1-inch-chunks. Remove ends and peel from onion; cut onion into 1-inch-chunks. Cut remaining 3 lemons in half; then cut each half into quarters.
3. Build kabobs by alternating ingredients (chicken, eggplant, olives, onions, and lemons) evenly among six long skewers (include lemons and onions next to chicken for best flavor). Wash hands. Brush remaining marinade mixture over kabobs; then spray lightly with cooking spray.
4. Place skewers on grill (wash hands); close lid (or cover loosely with foil). Grill 6–7 minutes; turn and grill 5–7 more minutes or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)

Note: Kabobs may be cooked in grill pan preheated on medium-high. Lightly coat pan with canola oil. (Cut kabobs in half, if needed, to fit in pan.) Cook time will be about the same. Serve

CALORIES (per 1/6 recipe) 280kcal; FAT 15g; CHOL 75mg;
SODIUM 580mg; CARB 10g; FIBER 3g; PROTEIN 28g;
VIT A 0%; VIT C 50%; CALC 4%; IRON 8%

Ingredients
2 (10-ounce) packages frozen white rice
1/4 cup pitted kalamata olives
3–4 sprigs fresh dill (rinsed)
1/3 cup Greek salad dressing
1 lemon (for juice; rinsed)
1/2 cup fresh pre-diced tomatoes
1/4 cup crumbled feta cheese
1/4 cup pre-sliced green onions

Steps

1. Microwave rice in bag, on HIGH, 3–4 minutes or until hot. Transfer rice to medium bowl. Spread rice into a thin layer going up sides of bowl to allow for cooling.
2. Chop olives coarsely and dill finely (about 1 tablespoon); sprinkle both over rice. Add dressing and squeeze juice of lemon over rice.
3. Add remaining ingredients and stir in until blended. Chill until ready to serve.
   

CALORIES (per 1/6 recipe) 210kcal; FAT 9g; CHOL 5mg;
SODIUM 370mg; CARB 39g; FIBER 1g; PROTEIN 4g;
VIT A 6%; VIT C 10%; CALC 6%; IRON 10%