Grilled Chicken and Orange Skewers With Zucchini Rice

By á-51499

Ingredients

• 1 cup long-grain white rice
• 1 medium zucchini, coarsely grated
• 1 1/4 pounds boneless, skinless chicken thighs (6 to 7), cut into 1 1⁄2-inch pieces
• 1 small red onion, cut into 1 1⁄2-inch pieces
• 1 navel orange, cut into 16 pieces
• 1 tablespoon olive oil, plus more for the grill
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• kosher salt and black pepper

Preparation

Step 1

1. Soak 8 small wooden skewers in water for at least 15 minutes.

2. Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.

3. Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.


Nutritional Information
Per Serving
Calories 473

Fat 17g
Sat Fat 4g
Cholesterol 93mg
Sodium 454mg
Protein 30g
Carbohydrate 48g
Sugar 5g
Fiber 2g
Iron 3mg
Calcium 55mg