Chicken Skewers with Rice & Mediterranean Salad

Serves 1
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Directions

  1. 1Cut chicken breasts into bite-sized pieces.
  2. 2Place chicken pieces into a ziploc bag.
  3. 3In a measuring cup, combine olive oil, honey, dijon mustard, red wine vinegar, minced garlic, and dried oregano.
  4. 4Squeeze fresh lemon juice into the mixture.
  5. 5Stir the marinade well.
  6. 6Pour the marinade over the chicken in the ziploc bag.
  7. 7Seal the bag and shake to coat chicken thoroughly. Reserve half of the marinade for the salad dressing.
  8. 8Chop half a white onion.
  9. 9Place a pot on the stove and turn on the heat.
  10. 10Add olive oil to the pot, then add the chopped white onion and minced garlic.
  11. 11Sauté until fragrant.
  12. 12Add basmati rice to the pot and stir.
  13. 13Pour beef broth into the pot with the rice and stir.
  14. 14Cover the pot and let the rice cook.
  15. 15Chop cucumbers into bite-sized pieces.
  16. 16Add chopped cucumbers to a large mixing bowl.
  17. 17Halve cherry tomatoes.
  18. 18Add halved cherry tomatoes to the bowl.
  19. 19Slice red onion.
  20. 20Add sliced red onion to the bowl.
  21. 21Chop pickled jalapeños.
  22. 22Add chopped pickled jalapeños to the bowl.
  23. 23Add olives to the bowl.
  24. 24Chop romaine lettuce.
  25. 25Add chopped romaine lettuce to the bowl.
  26. 26Pour the reserved marinade over the salad ingredients.
  27. 27Toss the salad to combine all ingredients.
  28. 28Thread marinated chicken onto wooden skewers.
  29. 29Place chicken skewers on a hot grill pan.
  30. 30Cook until browned on one side, then flip.
  31. 31Baste the chicken skewers with the remaining marinade as they cook.
  32. 32Once cooked, serve chicken skewers over a bed of rice.
  33. 33Serve a generous portion of the Mediterranean salad alongside.
  34. 34Garnish with fresh dill.
  35. 35Squeeze fresh lemon juice over the finished dish.

Ingredients

  • 2 chicken breasts
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp red vinegar
  • 2 tbsp olive oil
  • 1 Juice lemon
  • 1 tsp dried oregano
  • Salt
  • pepper
  • 1 cup cherry tomatoes
  • 2 cucumber
  • 0.5 red onion
  • 0.25 cup olives
  • 0.25 cup pickled jalapeños
  • 2 cups chopped romaine lettuce
  • 1 cup basmati rice
  • 0.5 small onion
  • 2 cloves garlic
  • 2 cups beef broth
  • 1 tbsp olive oil

Equipment

cutting boardknifeziploc bagmeasuring cupspoongarlic presslemon squeezerpotstovefrying pantongsplatesilicone brush

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