Recipe by Katie Webster of EatingWell.com

Serving size: 1 chicken kebab + one vegetable kebab

1 large clove garlic, grated

2 tablespoons red-wine vinegar
1 tablespoon fajita seasoning or Mexican seasoning

2 teaspoons extra-virgin olive oil
½ teaspoon salt

12 ounces boneless, skinless chicken breast, cut into large bite-size chunks
2 bell peppers, any color, cut into large bite-size chunks

1 large sweet onion, cut into large bite-size chunks

Cooking instructions: Whisk garlic, vinegar, fajita (or Mexican) seasoning, oil and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add chicken to one, and peppers and onion to the other. Agitate to combine, seal and refrigerate for at least 1 hour or up to 2 hours. Preheat grill to medium. Drain the chicken, discarding marinade. Thread the marinated chicken onto 4 skewers. Thread the peppers and onion alternately onto 4 skewers. Oil the grill rack (see Tip) and immediately add the kebabs. Cook the vegetable kebabs, turning every 1 to 2 minutes, until the vegetables are tender, 12 to 15 minutes. Cook the chicken kebabs, turning every 3 to 5 minutes, until the chicken is cooked through and browned, 8 to 11 minutes. Serve 1 chicken kebab and 1 vegetable kebab per person.

(Nutrition Per Serving: 174 calories, 5g total fat, 1g saturated fat, 431mg Sodium, 11g carbohydrate, 1g fiber, 6g sugar, 20g protein)