Name: Chicken-and-Summer-Squash Kebabs
Yield: Makes 4 servings
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

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Chicken-and-Summer-Squash KebabsAnn Stratton

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.

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