Nutrition per serving may change if servings are adjusted.
2 tablespoons olive oil
4 teaspoons lemon juice
⅛ teaspoon salt
⅛ teaspoon dried thyme
⅛ teaspoon ground black pepper
1 medium zucchini
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium red onion, cut into ½-inch wedges
24 red and/or yellow cherry tomatoes
Nonstick cooking spray
¾ cup chopped red sweet pepper (1 medium)
2 cloves garlic, minced
4 cups chopped kale
¼ cup reduced-sodium chicken broth
¾ teaspoon Cajun seasoning
1⅓ cups cooked brown rice
In a medium bowl whisk together olive oil, lemon juice, crushed red pepper, salt, thyme and black pepper; set aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin slices. Add zucchini slices, chicken, onion and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch skewers, alternately thread chicken pieces, zucchini slices, onion wedges and tomatoes, leaving ¼ inch between pieces (see Tip).
For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning occasionally.
Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add chopped zucchini, sweet pepper and garlic. Cook and stir 3 minutes. Add kale, broth and Cajun seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through.
Serve skewers with rice mixture.
Tip: If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.