CHICKEN KABOBS WITH VEGETABLES
Try this delicious meal; it's health and tasty.

1½ pounds boneless, skinless chicken breast, cut into large chunks
1 onion cut into wedges
1 red bell pepper cut into 1-inch pieces
2 small zucchini cut into 1- inch pieces
10 cherry tomatoes
rice pilaf
½ cup crumbled Feta cheese

Marinade:
juice of 2 lemons
¼ cup olive oil
1 teaspoon fresh rosemary, finely chopped
1 tablespoon fresh oregano, chopped
4 cloves garlic, finely chopped
salt and fresh ground pepper to taste

Directions:

In a large bowl, combine lemon juice, olive oil, rosemary, oregano, garlic, salt and pepper. Add chicken; stir to coat with the marinade. Cover and refrigerate for 3 hours. Remove chicken and reserve marinade. Thread chicken, pepper, zucchini, tomatoes, and onion, alternating, on 5 to 6 skewers. Leave space between the pieces. Preheat grill and brush with oil. Grill kabobs over medium heat for 12 minutes each side, turning and brushing frequently with the marinade, until chicken is no longer pink. Prepare the rice according to the package directions. Place rice on a large platter. Put the chicken kabobs around the rice; sprinkle with feta cheese and chopped parsley. Serve hot with salad.

Serve 5 to 6.