Shake up your standard skewer with a smoky, tangy marinade created by Elissa Meadow, chef-owner of Solar Harvest in Beverly Hills, California. This recipe fills 40 percent of your daily potassium needs and supplies vitamins C and B6, as well.

Ingredients

　　1 orange, juiced, plus zest

　　1 lemon, juiced, plus zest

　　1 lime, juiced, plus zest

　　2 teaspoons ground cumin

　　2 teaspoons chili powder

　　1/2 cup olive oil

　　1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks (16 pieces)

　　1/4 cup balsamic vinegar

　　1 red onion, halved, cut into 1-inch wedges

　　2 large zucchini, halved, cut into eighths

　　2 yellow squash, halved, cut into eighths

　　Coarsely ground black pepper

　　Vegetable oil cooking spray

　　5 cups arugula (or other salad greens)

　　2 cups cherry tomatoes, cut in half

　　If using wooden skewers, soak in water at least 20 minutes. Whisk first 5 ingredients and 1/4 cup oil in a bowl. Add chicken, arranging to make sure liquid covers all pieces. Cover with plastic wrap. Marinate 1 hour. Meanwhile, whisk together remaining 1/4 cup oil and vinegar and brush liberally on vegetables; reserve remaining liquid to use as salad dressing. On a wooden or metal skewer, thread (in any order you like) a piece each of onion, zucchini, chicken and squash, then repeat for remaining skewers. Season with pepper. Coat grill with cooking spray. Heat grill to medium-high heat. Cook kebabs about 7 1/2 minutes per side or until chicken is firm and cooked through. Toss greens with remaining oil and vinegar mixture. Add salt and pepper. Divide greens among 4 plates. Place 2 kebabs on each plate. Garnish with tomatoes and serve immediately.

Nutrition Per Serving

　　26.8 g fat (4 g saturated)

　　#### Nutritional analysis provided by Self