Skewered chicken, zucchini and carrot over greens.

• Chicken breast — 6 oz (1, cubed)
• Zucchini — 3½ oz (½, chunks)
• Carrot — 1¾ oz (1 small)
• Garlic-infused olive oil — 2 Tbsp
• Ginger — 1 tsp
• Herbs
• Spinach — 2 cups greens
• Sea salt

1. Toss the chicken and veg with oil, ginger and salt; thread on skewers.
2. Grill or pan-cook over medium-high 12–14 minutes, turning, to 165°F (74°C).
3. Serve over quickly sautéed greens.

Soak wooden skewers 30 minutes before threading or they'll char through under the broiler/grill.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Skewered chicken cooked to 165°F (74°C).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.