1 lb chicken breasts
1 jar Mezzetta Deli-Sliced Roasted Bell Peppers
1 small zucchini
1 small summer squash
½ red onion
12-15 kabob skewers

Tzatziki Sauce:
1 mini cucumber (or half of a regular sized one)
½ cup nonfat plain greek yogurt
¼ lemon (small)
1 tsp dill weed (dried or fresh)
½ tsp garlic
salt/pepper

Instructions
While cutting chicken and vegetables for the kabobs into cubes (about 1 inch), soak skewers in water for about 20 minutes.
In a blender, combine the cucumber, yogurt, and lemon juice. Lightly pulse 2 – 3 times. Add dill and salt/pepper to taste. Mix together, then refrigerate until ready to serve.
Heat the grill to 300 – 400 degrees (medium/high heat). Cook the chicken for about 5 minutes, then create the kabobs and continue cooking for 5-10 minutes, rotating occasionally.
Serve the kabobs with the Tzatziki sauce and a bed of multi-grain rice (optional). Enjoy!

Recipe courtesy of Jar of Lemons, image courtesy of Jar of Lemons
Website: www.jaroflemons.com