1/2 c. sliced onion
1/8 c. vinegar
1 tsp. tamari (wheat free)
5 peppercorns, crushed
1 garlic clove, split
1 bay leaf
1 c. water
12 oz. skinned & boned chicken breasts, cut into lg. pieces
1 onion (4 oz.) cut into 4 wedges (1 c.)
1 med. green bell pepper, seeded & cut into 4 pieces
6 cherry tomatoes
1/4 tsp. salt
Dash of coarsely ground pepper

Combine first 6 ingredients in bowl, add water and stir to combine. Add the chicken, cover and refrigerate overnight. Remove chicken and discard marinade. Thread two 1/2 inch skewers with 6 ounce chicken pieces, 2 onion wedges, 2 green pepper pieces and 3 cherry tomatoes, alternating chicken with vegetables. Sprinkle with salt and pepper. Place on rack in broiler pan and broil about 8 minutes, turn and broil 5 to 8 minutes longer or until chicken is tender.

When serving weigh 4 ounces of chicken, 1 cup of onion, pepper and tomatoes. Serve with 1 medium corn on the cob and 1 cup salad. Servings = 4 ounces protein, 1 cup vegetable, 1 starch, 1 salad.