Grilled Chicken Vegetable Kabobs
2 tsp Olive oil
3 tbsp Lemon juice fresh
Ground black pepper to taste
1 lb Chicken breast boneless, skinless, cut into 2-inch cubes
8 Cherry tomatoes
12 Whole bay leaves
1 Onion medium, cut into 1-inch cubes
1 Green bell pepper medium, cut into 1-inch cubes
2 cups Brown rice cooked
4 Wooden skewers (bamboo or metal works too)
If using wooden or bamboo skewers, soak in water for 15-20 minutes before threading to prevent skewers from burning.
1
In a small bowl, whisk olive oil, lemon juice, and ground black pepper; pour over chicken and marinate one hour in the refrigerator.
2
To make skewers, thread tomato, chicken, bay leaf, onion, and bell pepper; repeat.
3
Grill over medium heat for 5 minutes on each side or until cooked through. Discard bay leaves before serving.
4
Serve each kabob over ½ cup of brown rice.
Nutrition Facts
4 servings
Serving size
1
- Amount per serving
- Calories297
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 2g10%
- Sodium 73mg4%
- Total Carbohydrate 29g11%
- Dietary Fiber 5g18%
- Protein 28g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe was adapted from eatfresh.org.
Ingredients
2 tsp Olive oil
3 tbsp Lemon juice fresh
Ground black pepper to taste
1 lb Chicken breast boneless, skinless, cut into 2-inch cubes
8 Cherry tomatoes
12 Whole bay leaves
1 Onion medium, cut into 1-inch cubes
1 Green bell pepper medium, cut into 1-inch cubes
2 cups Brown rice cooked
4 Wooden skewers (bamboo or metal works too)
If using wooden or bamboo skewers, soak in water for 15-20 minutes before threading to prevent skewers from burning.
