Low-Carb Chicken Kebab

Ingredients

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• 12 oz. chicken breast, boneless, skinless, cut into 12 even pieces
• 1 zucchini, cut into 8 slices
• 1 medium red bell pepper, cut into 8 pieces
• 8 cherry tomatoes       

                Marinade

• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. apple cider vinegar
• 1 tsp. Dijon mustard (spicy brown may be substituted)
• 1/2 tsp. dried oregano
• 2 cloves garlic minced
• 2 Tbsp. fresh parsley, chopped
• Salt and freshly ground black pepper to taste       

                Dressing

• 12 fresh mint leaves
• 1 cup frozen peas, cooked
• 1 Tbsp. extra virgin olive oil
• 1 clove garlic, minced
• 1/4 tsp. cumin
• Juice of one lemon

Directions

Put all ingredients for the marinade into a gallon size bag. Close the bag tightly and shake to mix, then add the chicken. Let sit for several hours or over night. 
When the chicken is marinated, skewer the red zucchini, and cherry tomatoes with the chicken. Cook either on a grill or on a grill pan on the stove. While their cooking, combines the ingredients for the dressing. Once the skewers are complete, lightly brush the dressing onto the kebabs; serve warm. 

Per serving: Calories 200, Protein, 21g, Sodium 105g, Fat 8g, Dietary Fiber 3g, Carbs 3g.