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

Prep

• Preheat grill (or preheat grill pan on medium-high).
• Cut chicken evenly into 1-inch chunks. Steps

Steps

1. Combine in medium bowl, Greek seasoning, olive oil, and juice of 1 lemon; stir in chicken. Let stand 5–7 minutes to marinate. (Wash hands, knife, and cutting board with hot, soapy water.)
2. Peel onion; cut onion and eggplant into 1-inch chunks. Cut remaining 3 lemons in half; then cut each half into quarters.
3. Build kabobs (alternating chicken, eggplant, olives, onions, and lemons) on six skewers (placing lemons and onions next to chicken for best flavor); wash hands. Brush remaining marinade mixture over kabobs; then coat lightly with cooking spray.
4. Place skewers on grill (or in grill pan) and close lid (or cover loosely with foil); grill 6–7 minutes. Turn and grill 5–7 more minutes or until chicken is 165°F. Serve.

CALORIES (per 1/6 recipe) 280kcal(*330); FAT 15g (*22g); CHOL 75mg;
SODIUM 580mg; CARB 10g; FIBER 3g; PROTEIN 28g; VIT A 0%; VIT C 50%; CALC 4%; IRON 8%

Ingredients
1/4 cup pitted kalamata olives, coarsely chopped
1 tablespoon fresh dill, finely chopped
1 lemon
2 (10-oz) packages frozen brown rice
1/3 cup Greek salad dressing
1/2 cup fresh pre-diced tomatoes
1/4 cup crumbled feta cheese
1/4 cup pre-sliced green onions

Prep

• Chop olives and dill.
• Squeeze lemon for juice (2 tablespoons).

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 cool.
2. Sprinkle olives and dill over rice. Add dressing and lemon juice 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%