- Crisp Bronzino
- Golden Raisin Oatmeal Cookies
- Grilled Cheese with Tomato Soup
- Iceberg Lettuce Wraps
- Lemon Pasta with Chicken
- Olympic Medal Pancakes
- Omelets
- Open Face Chicken Sandwich
- Poached Egg Tostada
- Poached Vietnamese Chicken Salad with Rice Noodles
- Pork Chop with White Beans
- Shish Kebabs
- Turkey Meatballs
- Watermelon Salad
- More
- Crisp Bronzino
- Golden Raisin Oatmeal Cookies
- Grilled Cheese with Tomato Soup
- Iceberg Lettuce Wraps
- Lemon Pasta with Chicken
- Olympic Medal Pancakes
- Omelets
- Open Face Chicken Sandwich
- Poached Egg Tostada
- Poached Vietnamese Chicken Salad with Rice Noodles
- Pork Chop with White Beans
- Shish Kebabs
- Turkey Meatballs
- Watermelon Salad
- More
Saber-Inspired Shish Kebabs #

Ingredients #
Kebabs 1 red onion, cubed Marinade 2 chicken breasts, boneless, skinless | 6 cloves garlic, peeled, chopped Yogurt 1 8-oz. container of Chobani Greek Yogurt, non-fat plain |
Directions #
- Put grill plates on burners and warm them up.
- Cut red onion and bell peppers, cherry tomato, olives. Tip: Cut veggies equal size so they cook uniformly.
- Assemble kebabs with veggies and pre-marinated chicken. Set aside. Marinate the chicken overnight for best results.
- Grill the kebabs. While they grill, make the yogurt sauce.
- Grate the cucumber into the yogurt. Add the feta. Add chopped garlic. Add the chopped mint. Taste and adjust.
- Check on kebabs. Plate. Place skewers on plate with a ramekin of yogurt sauce.