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Grilled Chicken Skewer and Vegetables

Prep Time 30 minutes
Cook Time 35 minutes
Servings 2
Calories 1006kcal

Equipment

  • wooden skewers

Ingredients

Rice Pilaf

  • 1 TBSP Extra-virgin olive oil
  • 1 clove Garlic minced
  • 2 TBSP Onion minced
  • 1/2 cup White rice rinsed
  • 1 cup Chicken broth

Seasoning

  • Salt
  • Black pepper

Sauce

  • 4 TBSP Mayonnaise
  • 1 TBSP Milk
  • 1 clove Garlic minced
  • 1/8 tsp Dried oregano
  • 1 TBSP Lemon juice

Skewers

  • 4 TBSP Extra-virgin olive oil to taste
  • 1/2 tsp Garlic powder to taste
  • 1/2 tsp Paprika to taste
  • 8 oz Chicken breast boneless skinless cut into same size bite-sized chunks

Vegetables

  • 1/4 cup Carrots peeled and diced small
  • 1 TBSP Extra-virgin olive oil
  • 1 cup Zucchini sliced into half circles
  • 1 cup Grape tomatoes
  • 1 TBSP Butter
  • 1/4 cup Green Peas
  • 1/4 cup Corn

Lemon Spritzer

  • 24 oz Sparkling water cold
  • 6 slices Lemon
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make rice pilaf: Heat the oil in a saucepan over medium heat. Saute the garlic and onion until translucent. Stir in the rice. Then stir in the broth and cook the rice according to the directions on the package.
  • Make the sauce: In a small bowl, whisk together the ingredients and season with salt and pepper to taste. Then set aside.
  • Prep chicken: In a bowl, mix the oil, garlic powder, and paprika. Mix in the chicken and season with salt and pepper and toss until fully combined. Thread the chicken onto wooden skewers. Set aside.
  • Preheat a grill or grill pan on medium heat.
  • Cook skewers: Grill the skewers on one side until nicely charred, then grill on the other side to an internal temperature of 160°F (71°C) using a thermometer.
  • Make the vegetables: Place the carrots in a saucepan and cover them with water. Place the saucepan over medium high heat and simmer until the carrots are tender. Then drain well. Add the butter, corn, and peas to the saucepan with the carrots and saute until tender. Season with salt and pepper to taste.
  • Heat 1/2 of the oil in a saute pan over medium high heat. Saute the zucchini until tender and golden brown. Season with salt and pepper to taste. Then remove the zucchini from the pan and add the remaining oil and tomatoes. Saute until they start to blister then remove them from the heat.
  • Finish the rice: Fluff the rice with a fork, and season with salt and pepper to taste.
  • Mix together the sparkling water and lemon. Serve over ice if desired.
  • Serve the skewers with sauce, rice, vegetables, and lemon spritzer.

Nutrition

Calories: 1006kcal | Carbohydrates: 56g | Protein: 33g | Fat: 73g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 38g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 891mg | Potassium: 1081mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4102IU | Vitamin C: 48mg | Calcium: 99mg | Iron: 2mg