Cut chicken breasts into cubes, about 1-2 inches big.
Combine chicken, lemon juice, olive oil, honey, garlic, balsamic vinegar, 1 tsp mint and oregano and place in a glass bowl or ziplock bag for 2 hours. (Any longer and the lemon juice breaks it down TOO much. If you’re going longer use yogurt or buttermilk, instead.).
Soak bamboo sticks (if using) in water for 30 minutes or more and skewer meat. Rub meat with 1 tsp salt and 1tsp pepper. Grill for 15 minutes or bake at 350°F for 20 minutes. You COULD also use rosemary stalks.
For the dip:
Combine greek yogurt, cucumber, garlic, 1 tbsp mint, 1/2 tsp salt and 1/2 tsp pepper. Serve with kabobs, pita and vegetables.
Calories from fat33
Calories from saturated fat6.3
Total Fat3.7 g
Saturated Fat0.7 g
Trans Fat0.0 g
Polyunsaturated Fat0.7 g
Monounsaturated Fat1.8 g
Total Carbohydrate6.0 g
Dietary Fiber0.5 g
THINK OUTSIDE THE LUNCHBOX: A Guide to Nourishing Your Kids in Fall & Winter by Sara Bradford