1. Marinate the chicken:  Mix all the marinade ingredients together in a medium-size bowl or shallow baking dish with a fork. Cut the chicken breasts into 1-inch cubes and transfer to marinade dish. Toss the chicken in the marinade until all the pieces are coated. Cover and set aside to soak for at least thirty minutes, tossing the chicken one or two times during the marinating time.

2. Start the brown rice: You can do this easily in the oven or the Instant Pot!

3. Prepare the veggies: Slice the squash and zucchini into 1-inch pieces. Slice the mushrooms in half. Slice the onion into one-inch pieces, without separating the layers. Keep the cherry tomatoes whole.

4. Assemble your kabobs: Slide a mixture of vegetables and chicken on each skewer, alternating each so the chicken pieces are separated by vegetables. Set the assembled kabobs on a large platter or baking sheet until you’re ready to grill. Discard extra marinade.

5. Grill the kabobs: Grease your grilling surface. Grill the kabobs, covered, in two batches until the chicken is done and the vegetables are tender and darkened, about fifteen minutes. Rotate each kabob during the cooking time to ensure even cooking and browning.

6. Make the salad: Toss together the lettuce and the next four salad ingredients in a bowl. If you are making your own salad dressing, do that now and set aside. (The Greek dressing ingredients are similar to the marinade ingredients).  Drizzle dressing over salad or offer with the salad when serving.