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4 large skewers
2/3 cup crumbled feta
1/4 cup pitted and finely chopped kalamata olives
1/2 tsp dried oregano leaves
4 skinless, boneless chicken breasts
1 zucchini
1/2 pint cherry tomatoes
3 tbsp olive oil
1 tsp dried basil leaves
1 tsp salt
1 tsp pepper
1 lemon, optional
Oil grill and heat barbecue to medium. If using wooden skewers for vegetable kebabs, soak in water. Meanwhile, for chicken, in a small bowl, stir feta with olives and oregano. Remove about 2 tbsp (30 mL) of feta mixture and set aside for topping grilled chicken.
Working with 1 piece of chicken at a time, use the tip of a sharp knife to make a slit about 2 inches (5 cm) long and 2 inches (5 cm) deep in the side of each. Divide remaining feta mixture into 4 equal portions, then stuff each chicken breast.
For kebabs, slice zucchini in half lengthwise, then thickly slice. Alternately thread zucchini and tomatoes onto skewers. In a small bowl, stir oil with basil, salt and pepper. Brush half over kebabs, then brush remaining half over chicken.
Place chicken on grill. Barbecue, covered, 6 minutes. Turn chicken over. Then add kebabs to grill. Continue barbecuing until chicken is springy when pressed, 6 to 10 minutes, and grill marks form on vegetables, 3 to 5 minutes. Turn vegetable skewers occasionally. Remove each to a plate as it's done. Cut lemon into quarters and squeeze juice over chicken. Spoon remaining feta mixture overtop. Serve vegetables on the side.
Calories 332, Protein 34.1g, Carbohydrates 5.2g, Fat 19.3g, Fibre 1.6g, Sodium 1125mg.
Chicken breasts stay super moist with a warm, creamy feta and olive centre. Zucchini and tomato kebabs make a colourful sidekick.
Prepare chicken. Slice zucchini in half lengthwise. Preheat grilling machine to medium-high. Place zucchini and tomatoes (forget the skewers) on grill. Grill with lid closed, 3 to 4 minutes. Remove to a cutting board. Thickly slice zucchini. Place chicken on grill. Grill with lid closed until springy when pressed, 8 minutes. Top chicken with remaining feta.