Because it's ready in under an hour, this chicken and rice dish is ideal for any weeknight meal. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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 1/4 inch between pieces (see Tip).

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  • 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.

Tips

Tip: If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.

Nutrition Facts

300 calories; 10 g total fat; 47 mg cholesterol; 264 mg sodium. 33 g carbohydrates; 22 g protein; Full Nutrition