Grilled Chicken Skewers with Veggie Rice

Juicy Grilled Chicken Skewers Served Over Herbed Vegetable Rice

Ingredients:

For the Chicken Skewers:

1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes

2 tablespoons olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and pepper to taste

Wooden or metal skewers

For the Veggie Rice:

1 cup long-grain white rice

2 cups vegetable or chicken broth

1 tablespoon olive oil

1/2 cup red bell pepper, diced

1/2 cup zucchini, diced

1/2 cup carrot, finely chopped

1/4 cup onion, diced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

Directions:

In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to 4 hours).

Soak wooden skewers in water for 20 minutes if using. Thread marinated chicken pieces onto skewers.

Preheat grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side or until internal temperature reaches 165°F (74°C) and char marks appear.

Meanwhile, heat olive oil in a saucepan over medium heat. Add onion, carrot, and bell pepper; sauté 3–4 minutes. Add zucchini and cook another 2 minutes.

Stir in rice and toast for 1 minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender.

Remove from heat and stir in parsley. Season with salt and pepper to taste.

Serve grilled chicken skewers over veggie rice and enjoy hot.

Prep Time: 20 minutes (plus marinating time) | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 435 kcal | Servings: 4 servings

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Juicy grilled chicken skewers paired with veggie-packed rice = summer perfection on a plate!
Simple, flavorful, and a crowd-pleaser every time!
Grilled Chicken Skewers with Veggie Rice Juicy Grilled Chicken Skewers Served Over Herbed Vegetable Rice Ingredients: For the Chicken Skewers: 1½ lbs boneless, skinless chicken breast, cut into 1.5-inch cubes 2 tablespoons olive oil 2 tablespoons lemon juice 2 cloves garlic, minced 1 teaspoon smoked paprika 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt and pepper to taste Wooden or metal skewers For the Veggie Rice: 1 cup long-grain white rice 2 cups vegetable or chicken broth 1 tablespoon olive oil 1/2 cup red bell pepper, diced 1/2 cup zucchini, diced 1/2 cup carrot, finely chopped 1/4 cup onion, diced 2 tablespoons fresh parsley, chopped Salt and pepper to taste Directions: In a bowl, whisk together olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes (or up to 4 hours). Soak wooden skewers in water for 20 minutes if using. Thread marinated chicken pieces onto skewers. Preheat grill or grill pan over medium-high heat. Grill skewers 4–5 minutes per side or until internal temperature reaches 165°F (74°C) and char marks appear. Meanwhile, heat olive oil in a saucepan over medium heat. Add onion, carrot, and bell pepper; sauté 3–4 minutes. Add zucchini and cook another 2 minutes. Stir in rice and toast for 1 minute. Add broth, bring to a boil, reduce heat, cover, and simmer for 15 minutes or until rice is tender. Remove from heat and stir in parsley. Season with salt and pepper to taste. Serve grilled chicken skewers over veggie rice and enjoy hot. Prep Time: 20 minutes (plus marinating time) | Cooking Time: 25 minutes | Total Time: 45 minutes Kcal: 435 kcal | Servings: 4 servings #grilledchickenskewers #veggierice #summergrilling #easychickendinner #healthymeals #familyfriendlyrecipes #skewerrecipes #chickenandrice #grillseason #balancedmeals #dinnerideas #ricebowls #veggielovers #chickenlovers #mediterraneanflavors #grilledmeat #homecookedmeals #simpleanddelicious #colorfuldinners #glutenfreemeals Juicy grilled chicken skewers paired with veggie-packed rice = summer perfection on a plate! 🍗🌿🍚 Simple, flavorful, and a crowd-pleaser every time!
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