[aphil]

*TERYAKI CHICKEN AND ZUCCHINI KABOBS*

Exchanges per serving-1 protein, 1 veg.

serving size: 1/2 c. cooked zuchhini, 6 or 8 oz. chicken breast, according to plan

4 boneless skinless chicken breast halves
2 large zucchini (about 1 lb.)
½ c. Kikkoman lite teriyaki marinade and sauce
3 T. balsamic vinegar
1 t. olive oil
½ t. dried oregano leaves, crumbled
8 – 12” metal skewers

Cut chicken breasts into 5 equal strips, cut each zucchini into 8 equal slices. Combine sauce, vinegar, oil and oregano; pour over chicken and zucchini in large plastic food storage bag. Press air out of bag; close top securely. Refrigerate 1 hour, turning bag over occasionally. Thread chicken and zucchini alternately on skewers, leaving space between pieces. Place kabobs on grill 4 to 5 inches from hot coals. Cook 5 minutes on each side, or until chicken is no longer pink in center.

[aphil]

1 Starch, 1 Protein, 1 Dairy, 2 Condiments

1 4" wheat pita
2Tbsp BBQ sauce
2oz RF shredded cheddar
A few slices of purple onion
Chicken Breast (6oz or 8 oz. according to plan)
Garlic powder
Dried Thyme or Rosemary

1. Split pita so the inside is face up. Spray with cooking spray and sprinkle with garlic powder and some thyme or rosemary (just a dash).

2. Toast pita in 400 degree oven for about 2 minutes. You want to "prebake" your "crust" so it's not soggy.

3. Spread 1/2 Tbsp BBQ sauce on each side of pita.

2. Chop up chicken breast and toss in 1Tbsp BBQ sauce.

3. Top with chicken. Top with purple onion. Top each half w/1oz. RF cheese.

4. Bake at 400 until cheese melts.