Spicy Chicken Kabobs with Vegetable Rice

Spicy Chicken Kabobs with Vegetable Rice

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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


  • Prep

  • Ready In

  1. 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).
  2. 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.
  3. 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.
  4. Serve skewers with rice mixture.
  • Tip: If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.

Nutrition information

  • Serving size: 3 skewers and ¾ cup vegetable rice
  • Per serving: 300 calories; 10 g fat(2 g sat); 5 g fiber; 33 g carbohydrates; 22 g protein; 47 mg cholesterol; 8 g sugars; 264 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 3 vegetables, 2 lean protein, 1 fat, 1 starch

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