Mix all mariande ingredinets in shallow glass or plastic dish or heavy-duty resealable plastic bag. Add chicken, stirring to coat with marinde. Cover dish or seal bag and refrigerate, stirring chicken occasionally, at leat 30 minuts but no longer than 6 hours. Heat colas or gas grill. REmove chicken from marinade, reserve marinade. Thread hcicken, bell pepper, zucchini and onion altenately on each of four 15 inch metal skewers, leaving about 1/4 inch space between each piece, brush vegetable with marinace. Cover and grill kabobs 4-6 inches from medium heat 10-15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add aspatagus to grill for last 5 minutes of grilling, turning occasionally until crisp-tender. Driscard any remaining mariande. Sprinkle feta cheese over kabobs. Serve kabobs and aspagus with rice pilaf or orzo cooked and tossed with fresh thyme, and Italian parsley, if desired. Tip: For brilliant green aspargus, plunge the asparagus into boiling water, then into ice water and onto paper towels to drain before placing on the grill. Serves 4. Per serving; 190 calories, 54 Cff, 65 mg cholesterol, 135 mg sodium, 8 g carbohydrate, 28 g protein Diet Exchanges: 3 1/2 very lean meat, 2 vegetable Betty Crocker, New Chicken Cookbook, #141 p. 20 Mc formatting by bobbi744@acd. Net Icq#2099532