Lemon-Herb Chicken Kabobs with White Rice

Tuesday, July 19, 2011

Being pregnant has all but taken out me cooking elaborate dinners. I'm too nauseous and too friggin tired, so I've had to rely on quick and healthy meals as of late (and admittedly, the take out). Last night made a super quick, healthy, and delicious chicken kabob dish with white rice. You can use any veggies you have on hand -- I had zucchini and red onion -- and chicken breast cut into larger cubes. The marinade is used for chicken and veggie, so it's literally a Throw It All In The Bowl type of preparation, which I love. Feeling frisky? Add some toasted pine nuts to the rice.

Lemon-Herb Chicken Kabobs
4 boneless, skinless chicken breasts cut into larger cubes (about 1 1/2")
1 small red onion, cut into chunks
1 zucchini, ends trimmed and cut into 1" chunks
3/4 cup extra virgin olive oil
juice of 1 lemon
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried oregano
2 cups cooked white basmati rice

Special equipment: wooden or metal skewers

Place the chicken, onion, and zucchini in a medium sized bowl. In another small bowl, whisk together the olive oil, lemon juice, salt, pepper, garlic, thyme, and oregano until well combined. Pour this marinade over the chicken and vegetables and toss to coat evenly. Cover and let stand at least 1 hour, preferably 2-4, in the fridge.

About 1/2 hour before you're ready to grill, take the marinated chicken and veggies out of the fridge and let come to room temperature. Gently skewer the chicken and veggies, alternating, on the skewers. Set aside.

Preheat your grill to medium-high. Grill the kabobs on all sides, rotating occasionally for about 10 minutes or until fully cooked through and nice char marks are achieved. Serve the kabobs atop the rice and some freshly sliced tomatoes if desired.

*To make the basmati rice, cook according to package directions. If you need help a general rule is 1 3/4 cups water to 1 cup of raw rice. I like adding a pinch of kosher salt to the water as it comes to a boil, then I add the rice in once the water's boiling along with a little drizzle of olive oil (will prevent the rice from sticking and give good flavor). Reduce heat, cover with lid, and cook about 15-20 min or until rice is tender. If you like, you can add toasted pine nuts to the cooked rice and toss to combine.

1 comment:

Kim Bee said...

Hi. Found you on foodblogs and thought I would pop by to say hello. Always looking for fellow bloggers to share recipes with. Have a great day. Kim