Ingredients

• 4 lemons, for juice/wedges
• 1 ¾ lb boneless, skinless chicken breasts (or thighs)
• ½ teaspoon Greek seasoning
• ¼ cup extra-virgin olive oil
• 1 large sweet onion
• 1 medium eggplant
• 5 oz large garlic-stuffed olives
• 6 (12-inch) bamboo skewers
• Cooking spray

Steps

1. Preheat grill (or preheat grill pan) on medium-high. Juice 1 lemon (2 tablespoons) Cut chicken into 1-inch cubes (wash hands).
2. Combine Greek seasoning, olive oil, and lemon juice in medium bowl; stir in chicken and let stand 5–7 minutes to marinate. Cut onion and eggplant into 1-inch cubes. Halve remaining 3 lemons, then cut each half into quarters.
3. Alternate lemon wedges, chicken, olives, eggplant, and onions on skewers. Brush remaining marinade over kabobs; coat lightly with spray.
4. Place skewers on grill and close lid (or cover loosely with foil); grill 6–7 minutes. Flip and grill 5–7 more minutes until chicken is 165°F. Serve.

Ingredients

• ¼ cup pitted Kalamata olives
• 1 tablespoon fresh dill
• 1 lemon, for juice
• 2 (10 oz) packages frozen brown rice
• ⅓ cup Greek salad dressing
• ½ cup diced fresh tomatoes
• ¼ cup crumbled feta cheese
• ¼ cup sliced fresh green onions

Steps

1. Chop olives coarsely and dill finely. Juice lemon (2 tablespoons). Microwave rice in bag on HIGH 3–4 minutes until hot, then transfer to medium bowl and spread into thin layer up sides of bowl; let stand to cool.
2. Sprinkle olives and dill over rice; add dressing, lemon juice, tomatoes, feta, and onions. Stir until blended; serve.