Grilled Chicken and Vegetable Kabobs with Brown Rice

Ingredients

• grilled chicken breast 6 oz
• bell peppers 1 cup
• zucchini 1 cup
• brown rice 1/2 cup
• olive oil 1 tbsp

Method

1. Prepare Ingredients. Wash the bell peppers and zucchini thoroughly. Cut the grilled chicken breast into 1-inch cubes. Chop the bell peppers and zucchini into similarly sized 1-inch pieces to ensure even cooking.
   Tip: Use a sharp knife to make clean cuts and avoid crushing the vegetables.
2. Assemble Kabobs. Thread the chicken cubes, bell peppers, and zucchini alternately onto skewers. Leave a little space between pieces to allow heat circulation while grilling.
   Tip: If using wooden skewers, soak them in water for 20 minutes before assembling to prevent burning.
3. Brush with Olive Oil. Brush the assembled kabobs evenly with 1 tablespoon of olive oil. This helps prevent sticking and adds flavor.
   Tip: Use a silicone brush for even application.
4. Grill the Kabobs. Preheat your grill or grill pan to medium-high heat. Place the kabobs on the grill and cook for about 12-15 minutes, turning every 3-4 minutes to ensure even cooking and nice grill marks. The chicken should reach an internal temperature of 165°F (74°C).
   Tip: Avoid moving the kabobs too frequently to get good sear marks.
5. Warm the Brown Rice. While the kabobs are grilling, warm the cooked brown rice in a microwave or on the stovetop until heated through.
   Tip: Add a splash of water when reheating to keep rice moist.
6. Plate and Serve. Place the grilled chicken and vegetable kabobs 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

• Cut all ingredients into uniform sizes to ensure even cooking.
• Soak wooden skewers in water before grilling to prevent burning.