I can't believe this is my twentieth time participating in What I Ate Wednesday! I know that's not much compared to some of you - or, obviously, compared to the fabulous
WIAW creator, Jenn - but I like to celebrate stuff...and this is certainly as good as anything to cheer about. ;)

Make sure to stop by the WIAW party and check out all the good eats!
Breakfast: Egg whites; English muffin w/ PB and chia seeds; Black Velvet apricots
The Black Velvet apricots were sort of like a cross between an apricot and a plum. Plus, they were so cute and tiny that I couldn't resist buying them!
Lunch: Burger w/ cheese; salad
Nothing fancy here, since it was thrown together on a whim before work one day. I usually pack a lunch the night before but sometimes get a bit lazy. Then, while rushing around the next morning, I'm kicking myself for not taking that extra 5 minutes the night before. The procrastinator in me lives on.
Dinner: Unbelievable Chicken skewers; Wild and Brown Rice Salad
Yes, that is the title of the chicken and yes, they lived up to their name! The marinade was excellent - very full of flavor and would even make a great salad dressing. I snagged the recipe on a cooking forum I belong to and am now forever indebted to the original poster. This will definitely be in my summer grilling rotation. Meanwhile, t
he rice salad was pretty decent but not earth shattering. Certainly a solid weeknight side dish. If anyone is interested, here's the link.
Unbelievable Chicken
1/4 cup apple cider vinegar
3 tablespoons prepared coarse-ground mustard
3
cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to
taste
6 tablespoons olive oil [I used ~3 1/2 tablespoons]
6 skinless, boneless chicken breast
halves [I cut mine into large chunks]
1. In a large glass bowl, mix the cider vinegar,
mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk
in the olive oil. Place chicken in the mixture; cover and marinate 8 hours, or
overnight.
2. Preheat an outdoor grill for high heat. [At this point, I threaded my chicken chunks onto skewers.]
3. Lightly oil the
grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per
side, until juices run clear. Discard marinade. [Honestly, I didn't time how long my chicken skewers took - I just go by eye.]
And since this month's WIAW theme was all about sensible snacking, I'm going to share a couple of my latest snack attacks. I don't have a pic but I'm totally obsessed with cuke slices topped with the chipotle flavored Laughing Cow! And....
Raspberries, kiwi, and tangerine fruit salad
Sprouted multi-grain toast & almond butter w/ roasted flaxseeds
Greek yogurt, especially this flavor!
Okay, so I had to sneak in one unhealthier snack...you don't mind, right? ;)
Happy WIAW friends!