Lemon Chicken Kebabs with Herbed Rice
Number of servings : Prep time: Cooking time: 1 ½ hour Type of meal : | Main Courses | Main
Number of servings :
Prep time:
Cooking time: 1 ½ hour
Type of meal : | Main Courses | Main Courses
Special diet :
Ingredients
454 g (1 lb) skinless, boneless chicken breasts, cut into 2.5 cm (1 inch) cubes
2 lemons
30 mL (2 tbsp) olive oil
1 large clove garlic, crushed
30 mL (2 tbsp) chopped fresh cilantro
 Sea salt
 Freshly ground black pepper
300 mL (1 1/4 cups) brown rice
2 orange bell peppers, seeded and each cut into 8 pieces
16 button mushrooms
30-45 mL (2-3 tbsp) chopped fresh mixed herbs
Directions
These flavourful kebabs are quick to make and delicious to eat. Chicken and brown rice provide zinc, selenium, and B vitamins – good for the immune system and for the healthy growth and repair of cells.
Put the chicken breasts in a shallow nonmetallic dish and set aside. Finely grate the rind of 1 lemon and squeeze the juice from both lemons. Place the lemon rind and juice in a small bowl with the oil, garlic, cilantro, and seasoning and whisk together. Pour the marinade over the chicken and toss to coat completely. Cover and refrigerate for 1 hour. Cook the rice in a saucepan of lightly salted, boiling water for about 35 minutes, until tender. Drain well; then rinse with hot water, drain again, and keep hot. Meanwhile, preheat the broiler to medium.
Thread the chicken, peppers, and mushrooms onto four long skewers, dividing the ingredients evenly. Place the kebabs on a broiler rack in a broiler pan. Broil for about 10 minutes, turning occasionally, until the chicken is cooked and tender. Brush the kebabs regularly with the marinade to prevent them drying out. Stir the mixed herbs and seasoning into the rice, then spoon the rice into a warmed serving dish. Place the cooked kebabs on top. Serve with a shredded mixed vegetable salad.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:275
