Name: Greek Chicken Kebob
Prep time: 35 min
Cook time: 40 min
Ingredients: 1/2 cup White rice (rinsed); 1 cup Chicken broth; 1 TBSP Butter; 1 TBSP Extra-virgin olive oil; 2 TBSP Onion (minced); 1 clove Garlic (minced); 1/2 cup Tomato sauce; pinch Ground cinnamon; pinch Ground cloves; 1/4 tsp Sugar; 4 TBSP Extra-virgin olive oil (to taste); 3 tsp Lemon juice (to taste); 1/2 tsp Garlic powder (to taste); 1/2 tsp Dried oregano (to taste); 8 oz Chicken breast boneless skinless (cut into uniform size bite-sized chunks); Salt (to taste); Black pepper (to taste); 1/4 tsp Garlic powder (to taste); 1/4 tsp Dried oregano (to taste); 1.5 tsp Lemon juice (to taste); 3 TBSP Extra-virgin olive oil (to taste); 1 Roma tomato (sliced into wedges); 2 cups Romaine lettuce; 1/4 cup Green bell peppers; 2 Pepperoncini; 1/4 cup Beets (sliced); 1 cup Cucumber (sliced 1/2 in. thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (fresh olives from olive bar not from the jar, halved); 3 TBSP Feta cheese (feta in brine crumbled (not pre-crumbled))

Greek Chicken Kebob

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Prep Time: 35

Cook Time: 40

Servings:

Calories: 1277kcal

Ingredients

Greek Rice Pilaf

1/2 cup White rice rinsed
1 cup Chicken broth
1 TBSP Butter
1 TBSP Extra-virgin olive oil
2 TBSP Onion minced
1 clove Garlic minced
1/2 cup Tomato sauce
pinch Ground cinnamon
pinch Ground cloves
1/4 tsp Sugar

Kabob

4 TBSP Extra-virgin olive oil to taste
3 tsp Lemon juice to taste
1/2 tsp Garlic powder to taste
1/2 tsp Dried oregano to taste
8 oz Chicken breast boneless skinless cut into uniform size bite-sized chunks

Seasoning

Salt to taste
Black pepper to taste

Dressing

1/4 tsp Garlic powder to taste
1/4 tsp Dried oregano to taste
1.5 tsp Lemon juice to taste
3 TBSP Extra-virgin olive oil to taste

Greek House Salad

1 Roma tomato sliced into wedges
2 cups Romaine lettuce
1/4 cup Green bell peppers
2 Pepperoncini
1/4 cup Beets sliced
1 cup Cucumber sliced 1/2 in. thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives fresh olives from olive bar not from the jar, halved
3 TBSP Feta cheese feta in brine crumbled (not pre-crumbled)
1 TBSP White vinegar to taste

Halloumi

4 oz Halloumi cheese sliced
1 tsp Extra-virgin olive oil

Korean Banana Milk

1 Banana
1 TBSP Maple syrup
1/4 tsp Vanilla extract
1 cup Milk (whole or plant-based)
1 cup Water
Ice cubes optional, for serving

US Customary - Metric

Instructions

Make Rice Pilaf: Cook the rice in the broth according to the directions on the package.
Heat butter and olive oil in a saucepan over medium heat. Add onion and saute until translucent, and then stir in garlic, sauteing until fragrant (about 30 seconds). Add tomato sauce, cinnamon, cloves, and salt and pepper to taste. Simmer for 15 minutes, stirring occasionally. Taste and adjust seasonings with salt, pepper, and sugar. Then set aside.
Prep Chicken: In a bowl, mix oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and pepper and toss until fully combined.
Heat a grill or griddle pan over medium heat.
Thread the chicken onto the wooden skewers.
Grill the chicken on all sides, basting with any remaining marinade throughout cooking. Cook to an internal temperature of 160°F (71°C) using a thermometer.
Drizzle the halloumi with oil and grill on both sides until nicely marked.
Make the salad: Mix all ingredients for the dressing. Set aside. Mix tomatoes, cucumber, onion, olives, and feta. Add white vinegar to taste, place into serving bowls, and toss with the dressing.
Combine banana, maple syrup, vanilla extract, cold milk, and cold water in a blender. Blend until smooth and creamy. Taste the banana milk and adjust sweetness if needed by adding more maple syrup. Pour the banana milk into glasses, adding ice cubes if you'd like it cold. Set aside.
Serve kabobs over rice with red sauce, greek house salad, grilled halloumi, and banana milk.

Nutrition