Name: Chicken and pepper skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 3/4 red bell pepper, cut into 1-inch pieces; 1 tsp extra virgin olive oil; 1 clove garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/4 cup long-grain white rice; 1/2 cup water; 2 tsp lemon juice

Nutrition

Per serving

409 calories

Protein: 38g; 38% of calories
Carbs: 45g; 44% of calories
Fat: 8g; 18% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 425°F. In a small saucepan, combine the white rice, water, and half the salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes.
While the rice simmers, toss the chicken pieces, bell pepper, olive oil, minced garlic, dried basil, and the remaining salt in a mixing bowl until evenly coated. Thread the chicken and peppers onto skewers, alternating pieces.
Arrange the skewers on a half-sheet pan. Roast for 10 to 12 minutes until the chicken is opaque in the center. When the rice is done, remove it from the heat and let it rest, covered, for 5 minutes. Done when opaque in the center, 165°F.
Stir the lemon juice into the rested rice using a fork to fluff it. Serve the skewers over the lemon rice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes