A sweet and flavorful chicken recipe that’s great on the grill and a crowd pleaser served over aromatic jasmine rice.
This sponsored recipe is brought by Uncle Ben’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
Recipe by Jen Haugen, RDN, LD
- 2 pounds raw chicken breast
- 1 teaspoon dried rosemary
- ¾ teaspoon dried sage
- ¾ teaspoon dried thyme
- 1 teaspoon fresh lemon zest
- 2 cloves garlic, pressed
- 2 tablespoons balsamic vinegar
- 1/3 cup honey
- 1 tablespoon canola oil
- 1 red onion, cut in wedges
- 1 medium zucchini, diced
- 1 (8.5 ounce) package Uncle Ben’s Ready Rice Jasmine, prepared
Cut raw chicken into cubes, set aside. In large bowl, add rosemary, sage, thyme, lemon zest, garlic, vinegar and honey. Whisk together. Add chicken and toss to coat. Evenly divide chicken onto skewers. Heat grill over medium heat, and add chicken skewers. Turn heat to medium low and allow chicken to cook until thermometer reaches 165°F, approximately 20 minutes. Meanwhile, heat large skillet to medium heat. Add oil and vegetables, cook approximately 15 minutes or until vegetables have softened and develop a caramel color. Serve with cooked Jasmine rice. Serves 4.
Serving Size: 1 chicken kabob with 1/2 cup vegetables, 1/2 cup rice
CALORIES 522; TOTAL FAT 11g; SAT. FAT 2g; CHOL. 125mg; SODIUM 122mg; CARB. 56g; FIBER 3g; SUGARS 26g; PROTEIN 52g; POTASSIUM 1008 mg; PHOSPHORUS NA