Chicken Skewers with Fresh Herb Vinaigrette and Feta

Ingredients

• 1 ounce feta cheese crumbled
• 2 tablespoons flat-leaf parsley chopped
• 1  garlic clove minced
• 3 tablespoons mint leaves chopped
• 3 tablespoons olive oil extra-virgin
• 1 pound baby pattypan squash yellow
• 1 large onion red cut into 1 1/2-inch pieces
• 1 tablespoon red wine vinegar 
• 4 servings salt and pepper freshly ground
• 1.3 pounds chicken breast halves boneless skinless cut into 1 1/2-inch pieces
• 0.5 pound tomatillos halved

Equipment

• bowl
• grill
• skewers
• grill pan
• metal skewers

Directions

1. Light a grill or preheat a grill pan. On four 14-inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern.
2. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.
3. Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.
4. Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.
5. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve.
6. Notes: One serving 323 calories, 7 gm total fat, 2 gm saturated fat, 12 gm carb.