Chicken and Vegetable Skewers with Brown Rice

Ingredients

• chicken breast 5 oz
• bell peppers 1 cup
• onions 0.5 cup
• brown rice 0.5 cup
• olive oil 1 tsp
• salt to taste
• black pepper to taste

Method

1. Prepare Ingredients. Wash the bell peppers and onions. Cut the chicken breast into 1-inch cubes. Cut the bell peppers and onions into similarly sized pieces to ensure even cooking.
   Tip: Use a sharp knife to make clean cuts and avoid crushing the vegetables.
2. Assemble Skewers. Thread the chicken cubes, bell pepper pieces, and onion pieces alternately onto skewers. Leave a little space between pieces to allow heat to circulate.
   Tip: If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning.
3. Season and Oil Skewers. Brush the assembled skewers lightly with olive oil. Sprinkle salt and black pepper evenly over the chicken and vegetables.
   Tip: Use a small brush or spoon to evenly distribute the oil and seasoning.
4. Cook Skewers. Preheat a grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 10 minutes, turning every 2-3 minutes to ensure all sides are cooked evenly. Chicken should be cooked through with no pink inside.
   Tip: Use a meat thermometer to check that chicken reaches 165°F (75°C) for safe consumption.
5. Heat Brown Rice. While the skewers are cooking, warm the cooked brown rice in a microwave or on the stovetop until heated through.
   Tip: Add a splash of water when reheating rice to keep it moist.
6. Serve. Place the cooked skewers on a plate alongside the warm brown rice. Serve immediately for best flavor and texture.
   Tip: Garnish with fresh herbs like parsley or cilantro if desired.

Pro tips

• Marinate the chicken in olive oil, lemon juice, garlic, and herbs for 30 minutes to enhance flavor.
• Use bell peppers of different colors (red, yellow, green) for a visually appealing dish.