Lauren Kelly Nutritionist

Better Health, Better Food, Better You

Please welcome the amazing Carrie Farias as our guest blogger today!

on February 3, 2012

I just knew Carrie would not disappoint us!  Carrie loves looking around the kitchen, seeing what she has on hand and creating a meal that is simple yet delicious. The kitchen has always been her favorite room in the home and from the age of 10, that’s where you could always find her. Watching and learning from the wonderful women in her life, all of which never measured a thing! Cooking is Carrie’s creative outlet and it calms her when everything else is chaotic in the world.  I couldn’t agree with her any more….that’s why we are friends 🙂

Lemon Yogurt & Basil Chicken Kabobs
10 Chicken Tenders, cut into thirds (approximately 25-30 pieces)
1-6oz. Container of Dannon® Light and Fit Lemon Yogurt
1 1/2 Tbsp. Fresh Basil, chopped
1 Lemon, zest and juice
1 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
10-12 Skewers
1 Red Onion, cut into 2″ pieces
1-10oz. Package White Mushrooms, cut in half
1 Medium Zucchini, cut in half, then sliced in 1/2″ slices
2-3 Plum Tomatoes, cut in half, then sliced into 1″ slices

In a medium sized bowl, combine the yogurt, basil, lemon zest and juice, salt and pepper. Mix well. Add the chicken to a large resealable bag and add the yogurt mixture. Refrigerate for at least 2 hours. Soak wooden skewers in water for 30 minutes prior to grilling so the wood doesn’t burn on the grill. Layer mushrooms, onions, zucchini, tomatoes and chicken on the skewers. Grill 15-20 minutes on low until chicken is cooked through. Serves 4.

Go ahead and “like” Carrie on facebook at http://www.facebook.com/CarriesExperimentalKitchen

and follow Carrie’s blog at  http://carriesexperimentalkitchen.blogspot.com

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