Spicy Chicken Kabobs with Vegetable Rice

ingredients

• 2   tablespoons 

  olive oil
• 4   teaspoons 

  lemon juice
• 1/4  teaspoon 

  crushed red pepper
• 1/8  teaspoon 

  salt
• 1/8  teaspoon 

  dried thyme
• 1/8  teaspoon 

  ground black pepper
• 1   medium 

  zucchini
• 1   pound 

  skinless, boneless chicken breast, cut into 1-inch pieces
• 1   medium 

  red onion, cut into 1/2-inch wedges
• 24   

  red and/or yellow cherry tomatoes
•  

  Nonstick cooking spray
• 3/4  cup 

  chopped red sweet pepper (1 medium)
• 2   cloves 

  garlic, minced
• 4   cups 

  chopped kale
• 1/4  cup 

  reduced-sodium chicken broth
• 3/4  teaspoon 

  Cajun seasoning
• 1 1/3  cups 

  cooked brown rice

directions

1.

In a medium bowl whisk together olive oil, lemon juice, crushed red pepper, salt, thyme, and black pepper; set aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin slices. Add zucchini slices, chicken, onion, and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch skewers,* alternately thread chicken pieces, zucchini slices, onion wedges, and tomatoes, leaving 1/4 inch between pieces.

2.

For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning occasionally.

3.

Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add chopped zucchini, sweet pepper, and garlic. Cook and stir 3 minutes. Add kale, broth, and Cajun seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through.

4.

Serve skewers with rice mixture.

I got this recipe from recipes.com  I used foil packets in the oven instead of kabobs since our grill was out of propane.  I liked it because of all the veggies Jesse was not a big fan and thought it needed more flavor. 

Megan 4/5

Jesse-2.5/5