Name: Mediterranean-inspired grilled chicken kebabs
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 tsps lemon zest; 2 tbsps fresh lemon juice; 3 cloves garlic, minced; 1 tbsp extra-virgin olive oil; 1 tsp dried thyme; 1 tsp dried oregano; ¼ tsp crushed red pepper flakes; 1 lb boneless, skinless chicken breasts, cut into 16 cubes; 16 whole button mushrooms, stems removed; 1 large green bell pepper, cut into 16 pieces; 16 cherry tomatoes; ½ cup uncooked instant brown rice; 1 cup low-sodium chicken broth; ¼ tsp ground cumin; ¼ cup sun-dried tomatoes, chopped; Nonstick cooking spray

Preparation

In a medium mixing bowl stir together the lemon zest, lemon juice, garlic, olive oil, thyme, oregano and red pepper flakes. Add the uncooked chicken pieces. Stir to coat.
Cover and refrigerate for at least 15 minutes or up to 8 hours. Toss the chicken several times if marinating for more than 30 minutes.
Soak eight 8-inch wooden skewers for at least 30 minutes in cold water to keep them from charring or use metal skewers.
Preheat grill to medium-high heat.
Thread 2 pieces each of the chicken, mushrooms, bell pepper and cherry tomatoes on each skewer. Discard chicken marinade.
In a medium saucepan, bring the broth, ground cumin and sun-dried tomatoes to a boil over high heat. Stir in the rice. Reduce the heat and simmer, covered, for about 10 minutes.
While the rice cooks, spray the grill with nonstick cooking spray. Grill the kebabs for 2 to 3 minutes on each side. Cook for a total of 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove rice from stove and let stand for about 5 minutes. Fluff with a fork. Serve kebabs with the rice on the side.

Mediterranean-inspired grilled chicken kebabs

Ingredients

Preparation

Nutrition

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