Ingredients:

1 whole green pepper
4 whole portobello mushrooms ( or 16 smallish button mushrooms if you prefer)
1 lb boneless,skinless chicken breasts
1/3 cup olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 ½ tsp Dijon mustard
2 clove garlic, crushed

Have 8 wooden or bamboo skewers soaking in water, or use metal ones.

Directions:

Core and seed the pepper, and cut it into squares, just quarter it, then quarter each quarter. Cut your portobellos into wedges,too. Cut your chicken into cubes. Thread everything on the skewers in an artful manner, dividing things evenly between  the 8 skewers. Now, put the filled skewers into a shallow, nonreactive pan, mix everything else together, and pour it over the kebabs. Turn them to coat, and let them marinate for 20-30 minutes, turning now and then.  Then grill over a medium-heat , basting frequently, for about  5-7 minutes per side, or until a chunk of chicken is white clear through when you cut it open. Serve 2 skewers per person.

Feel free to streamline this recipe if you like, by substituting 1/3 cup bottled Dijon vinaigrette dressing for the marinade, just make sure it's the lowest-carb brand you can find.

Carbohydrates:7 grams
Protein: 29 grams