Name: Grilled Chicken Kabob
Prep time: 35 min
Cook time: 35 min
Ingredients: 1 tsp Butter; 1 tsp Extra-virgin olive oil; 2 TBSP Onion (minced); 1 clove Garlic (minced); ½ cup White rice (rinsed); 1 cup Chicken broth; 2 tsp Extra-virgin olive oil (to taste); 2 tsp Lemon juice (to taste); ½ tsp Garlic powder (to taste); ½ tsp Dried oregano (to taste); 8 oz Chicken breast boneless skinless (cut into uniform bite-sized chunks); 1 cup Onion (cut into 1-inch squares); 1 cup Zucchini (cut into 1-inch squares); 1 cup Bell pepper (cut into 1-inch squares); 2 tsp Extra-virgin olive oil; 1 cup Garlic (whole cloves); 1 TBSP Lemon juice; Salt (to taste); Black pepper (to taste); 2 Pita bread; 1 cup Cucumber (sliced); 1 Tomato (cut into wedges); ½ cup Red onion (thinly sliced); ¼ cup Kalamata olives (pitted and halved); 2 TBSP Extra-virgin olive oil; 1 TBSP Lemon juice; ½ tsp Garlic powder; ½ tsp Dried oregano; Salt (to taste); Black pepper (to taste)

Grilled Chicken Kabob

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Prep Time: 35

Cook Time: 35

Servings:

Calories: 1289kcal

Ingredients

Rice Pilaf

1 tsp Butter
1 tsp Extra-virgin olive oil
2 TBSP Onion minced
1 clove Garlic minced
½ cup White rice rinsed
1 cup Chicken broth

Kabob

2 tsp Extra-virgin olive oil to taste
2 tsp Lemon juice to taste
½ tsp Garlic powder to taste
½ tsp Dried oregano to taste
8 oz Chicken breast boneless skinless cut into uniform bite-sized chunks
1 cup Onion cut into 1-inch squares
1 cup Zucchini cut into 1-inch squares
1 cup Bell pepper cut into 1-inch squares

Garlic Sauce

2 tsp Extra-virgin olive oil
1 cup Garlic whole cloves
1 TBSP Lemon juice
Salt to taste
Black pepper to taste
2 Pita bread

Village Salad

1 cup Cucumber sliced
1 Tomato cut into wedges
½ cup Red onion thinly sliced
¼ cup Kalamata olives pitted and halved
2 TBSP Extra-virgin olive oil
1 TBSP Lemon juice
½ tsp Garlic powder
½ tsp Dried oregano
Salt to taste
Black pepper to taste
2 TBSP Feta cheese

Korean Banana Milk

1 Banana
2 TBSP Maple syrup
1 tsp Vanilla extract
3 cups Milk (whole or plant-based)

US Customary - Metric

Instructions

Prepare the ingredients as instructed above.
Heat the butter and olive oil in a saucepan over medium heat. Add the minced onion and sauté until translucent. Stir in the garlic and cook for 30 seconds until fragrant. Add the rinsed rice and chicken broth. Cook according to package directions until the rice is tender. Season with salt and pepper to taste.
In a bowl, combine olive oil, lemon juice, garlic powder, oregano, and chicken. Season with salt and black pepper, and toss until evenly coated.
Make the garlic sauce: In a food processor, blend olive oil, garlic cloves, lemon juice, salt, and black pepper until smooth. Set aside. (for a less pungent flavor boil the garlic in water for 5 minutes prior to processing).
Heat a grill or griddle pan over medium heat. Thread the chicken onto skewers, alternating with onion, zucchini, and bell pepper. Grill on all sides, basting with any remaining marinade. Cook to an internal temperature of 160°F (71°C).
Grill the pita on both sides until golden. Cut into quarters or wedges.
In a bowl, combine cucumber, tomato, red onion, and Kalamata olives. Drizzle with olive oil and lemon juice. Season with garlic powder, oregano, salt, and black pepper. Toss gently and top with crumbled feta cheese.
In a blender, add banana, maple syrup, vanilla extract, and cold milk. Blend until smooth and creamy.
Serve kabobs over rice pilaf with pita bread, garlic sauce, village salad, and Korean banana milk.

Nutrition