35
mins

Chicken Skewers with Rice

Grilled layers of seasoned chicken and peppers on a skewer served on a bed of basmati rice.

Benefits

Contains high quality protein with all nine essential amino acids, key for promoting muscle growth and muscle repair to help the body recover after exercise

Good source of vitamins A and C which help in eye health, skin health, and immune function

Cals
442
cals
Protein
35
g
Carbs
44
g
Fats
14
g

Ingredients

Metric
Imperial
serving (s)
Conversion Chart
150
g
chicken breast, cut into cubes
0.5
red bell peppers, cut into chunks
0.5
red onion, cut into chunks
0.5
tsp
paprika
0.5
tsp
garlic powder
0.25
tsp
chili powder
50
g
white rice, uncooked
2
tsp
olive oil
3
wooden skewers, soaked in water for about 20 minutes
ingredients screenshot

Instructions

Step 1/4

Prepare Skewers & Marinade

  • 3 Wooden Skewers
  • 2 tsp Olive Oil
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Chili Powder
  • 150g Chicken
  • 1/2 Red Bell Pepper
  • 1/2 Red Onion

Soak wooden skewers in water for 15-20 minutes to prevent burning. In a small bowl, mix olive oil, paprika, garlic powder, chili powder, salt, and pepper to create a marinade. Add in chicken cubes with bell pepper and red onion chunks into the marinade and let is sit for at least 30 minutes.

Step 2/4

Cook Rice

  • 50g White Rice, Uncooked

Rinse rice under cold water until clear, then drain. In a saucepan add a pinch of salt, then prepare rice according to package instructions.

Step 3/4

Grill Skewers

Preheat a grill or grill pan to medium-high heat. Thread the skewers with your cubes of chicken, red onion and bell pepper. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is thoroughly cooked and peppers are slightly charred.

Step 4/4

Serve

Let the skewers rest briefly after grilling, then serve alongside the fluffy cooked rice.

intructions-screenshot

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