Sunset Chicken with Grilled Vegetable-Rice Pilaf
Katy Sherry
ingredients
- Marinade:
- 1/2 cup fresh lime juice (about 4 limes)
- 2 tablespoons hot sauce
- 3 garlic cloves, minced, or 1 1/2 teaspoons bottled minced garlic
- 6 (4-ounce) skinned, boned chicken breast halves
- Rice:
- 1/2 cup golden raisins
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 cup uncooked basmati or long-grain rice
- Spice mix:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Remaining ingredients:
- 1 large onion, cut into 12 wedges
- 1 cup (1-inch) pieces red bell pepper
- 1 cup (1-inch) pieces green bell pepper
- Cooking spray
- 2 tablespoons chopped cashews
- 2 teaspoons olive oil
directions
- 1
To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
- 2
To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
- 3
To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
- 4
Prepare grill.
- 5
Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.
- 6
Remove the vegetables from skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken.
notes
cal 348 fat 5.1 fiber 2.9
Source: Cooking Light
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