Grilled Chicken and Veggie Kabobs Atop Sage Rice

May 19, 2023May 19, 20230 2
Grilled Chicken and Veggie Kabobs Atop Sage Rice, a healthy and tasty meal
in Main

Prep

1 hour 10 min

Cook

1 hour 10 min

Ready In

2 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup reduced sodium soy sauce
1 cup chicken broth
4 tablespoons balsamic vinegar
4 tablespoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon liquid hot pepper sauce
2 tablespoons finely snipped fresh sage
1/2 teaspoon ground ginger
4 garlic cloves , minced
1/2 teaspoon fresh ground pepper
3/4 teaspoon liquid smoke
2 tablespoons toasted sesame seeds
1 cup long grain brown rice
2 3/4 cups chicken stock
1 teaspoon sesame oil
2 teaspoons sesame seeds
3 tablespoons finely snipped fresh sage
3 boneless skinless chicken breasts , cut into 1 inch chunks
1 medium yellow squash , cut in half and then in 3/4 inch chunks
1 medium zucchini , cut in half and then in 3/4 inch chunks
1/2 vidalia onion , cut vertically and then into thirds
8 -10 mushrooms , cut in half
1/2 medium red bell pepper , cut in 1-inch chunks

Nutrision Information

Servings Per Recipe
4
Calories
437
Sugar
15g
Fat
16g
Grilled Chicken and Veggie Kabobs Atop Sage Rice is a delicious and healthy meal option for any occasion. The marinade is the perfect blend of salty, sweet, and spicy, while the vegetables add a refreshing crunch. The sage rice provides a flavorful base for the kabobs, and the sesame seeds add a tasty twist. Whether you're grilling outside on a warm summer evening or cooking indoors on a chilly day, this meal is sure to satisfy your taste buds and keep you feeling full and energized.

Instructions

1.In a large bowl, whisk together the soy sauce, chicken broth, balsamic vinegar, honey, olive oil, hot pepper sauce, fresh sage, ground ginger, minced garlic cloves, fresh ground pepper, liquid smoke, and toasted sesame seeds.
2.Add the chicken chunks to the marinade and toss to coat. Allow to marinate in the refrigerator for at least 1 hour.
3.In a medium-sized saucepan, bring the chicken stock and sesame oil to a boil.
4.Add the long grain brown rice, reduce heat and cover. Cook for 50-55 minutes, or until tender.
5.In a separate bowl, toss together the yellow squash, zucchini, red onion, mushrooms, and red bell pepper with extra olive oil, salt, pepper, and fresh sage.
6.Thread the chicken and veggie chunks onto skewers, grill on medium-high heat for 8-10 minutes, turning occasionally until fully cooked.
7.Serve the kabobs atop the sage rice, garnish with extra sesame seeds and fresh sage leaves, if desired.

PROS

This meal is packed with protein and vegetables, making it a healthy and filling option.

The kabobs are perfect for a summer barbecue or a quick dinner on a busy weeknight.

CONS

The marinade contains a high amount of sodium due to the soy sauce and chicken broth.

The prep time for this recipe is a bit longer than some other meals, due to the marinade and skewering of the kabobs.

HEALTH & BENEFITS

Grilled chicken is a great source of lean protein, which is essential for building and repairing muscles.
The vegetables in this dish provide a variety of nutrients, including fiber, vitamins, and antioxidants.
The sesame seeds in the marinade and garnish are a good source of healthy fats and minerals, such as calcium and iron.

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