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Greek Chicken Kabobs Serves 6 • ¼ c. olive oil • 2 tbsp. fresh lemon juice • 2 tbsp. red wine vinegar • 1 tbsp. chopped fresh oregano (or 2 tsp. dried) • 2 cloves garlic, minced • ½ tsp. salt • ¼ tsp. black pepper • 1½ lbs. chicken breast, cut in 2-inch pieces • 1 zucchini, sliced • 1 pt. cherry tomatoes


In a large glass or ceramic bowl, whisk together olive oil, lemon juice, vinegar, oregano, garlic, salt and pepper. Add chicken and toss to coat. Cover and refrigerate 30 minutes.


Heat grill to medium high. Tread chicken, zucchini, and tomatoes onto skewers. Grill until chicken is done, about 8 minutes on each side (internal temperature should be 165° F).


Tomato, Basil, and Mozzarella Sandwich Serves 4 • 4 whole-wheat rolls • 4 tbsp. prepared basil pesto • 8 oz. fresh mozzarella cheese, sliced • 1 small package fresh basil • 12 tomato slices


Preheat broiler to high. On half of each roll, spread 1 tbsp. pesto and top with basil leaves and 2 oz. mozzarella. Broil until cheese melts and starts to brown (about 5 minutes). Place three tomato slices on other half of roll. Put halves together and serve warm.


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