Ingredients:

• 2 lbs chicken breasts, cut into 1" pieces
• 20 Kalamata olives, pitted & halved
• 1 large red onion, cut into 1" pieces
• 2 large garlic cloves, grated & divided
• 1 lemon, juice and zest of
• 2 tablespoons basil or oregano, dried
• 1 1/2 teaspoons Himalayan sea salt
• 1 1/2 teaspoons ground black pepper
• 2 teaspoons grape seed oil
• 1 large zucchini, cut into 1/2" rounds
• 3 large bell peppers, cut into 1" pieces

Instructions:

1.  If using wooden skewers, soak for at least 30 minutes. In a large bowl add chicken, olives, onion, 1 garlic clove, lemon juice + zest, basil or oregano, 1 teaspoon Himalayan sea salt and 1 teaspoon black pepper.
2. Toss to coat and marinate for 30 minutes - 24 hours. The longer meat marinates, more flavorful it is and the faster it cooks.
3. To make garlic oil, combine grape seed oil and 1 garlic clove in a small bowl and set aside. Toss zucchini and bell peppers with remaining 1/2 teaspoon Himalayan sea salt and 1/2 teaspoon black pepper. If marinating meat overnight, you can do this step right before grilling.
4. Skewer meat alternating with olives, red onion and vegetables onto each skewer. Discard remaining marinade.
5. Preheat grill on low - medium heat (around 500 degrees F). Grill skewers with lid closed turning every 2 - 3 minutes for even grilling. Kebabs are ready when chicken is cooked through (about 8 minutes). Remove from the grill and brush each skewer with garlic oil.

1 Serving = 3 oz of chicken, 2 cups of vegetables, and 6 Kalamata olives. This equates to 1 serving having - 3 ounces of Protein, 2 servings of Vegetables, and 2 servings of Health Fat on the IHC Plan.