1 1/2 lbs. boneless, skinless chicken breasts, fat removed
2 zucchini, cut in 1 inch slices
12 oz. box mushrooms, washed and left whole
1 lg. red onion, cut in eighths
1 c. fresh thyme, chopped (or 1 tsp. dried)
Juice of 3 lemons
1 tbsp. olive oil
1/2 c. low-sodium chicken broth
1/2 tsp. fresh ground black pepper

Cut chicken into 1 1/2 inch chunks. Alternate chicken and vegetables on skewers. Combine the thyme, lemon juice, olive oil, broth, and black pepper. Pour over Kebob's in shallow dish and marinate 30 minutes. Broil or grill 8-10 minutes, basting frequently, until chicken and vegetables are done. Serve with brown rice, cooked in low salt chicken broth with a bay leaf added to pot. Serves 4.