You may also like
Categories:
grapeseed oil rice garlic ground ginger dry mustard honey chicken breasts weight White Button onion zucchini rice cilantro kosher salt
Viewed: 51 - Published at: 7 years agoIngredients
- 1/2 cups Low Sodium Soy Sauce (tamari For Gluten Free)
- 2 Tablespoons Grapeseed Oil Or Other Flavorless Oil
- 1 whole Lime, Juiced
- 1 Tablespoon Rice Wine Vinegar
- 3 cloves Garlic, Minced
- 1 teaspoon Ground Ginger
- 1 teaspoon Dry Mustard
- 1 Tablespoon Honey
- 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
- 8 ounces, weight White Button Mushrooms
- 1 whole Onion, Cut Into Large Chunks
- 2 whole Zucchini, Cut Into 1 Inch Slices
- 1 cup Rice, Basmati, Jasmine, Or Brown Rice All Work
- 1 whole Lime, Juiced
- 2 Tablespoons Cilantro, Chopped
- 3/4 teaspoons Kosher Salt
Method
- For the kabobs:
- In a glass measuring bowl whisk together the soy sauce, oil, lime juice, rice wine vinegar, garlic, ginger, dry mustard, and honey.
- Place the chicken cubes, mushrooms, onion and zucchini in a gallon sized freezer bag.
- Pour the marinade over the chicken and vegetables.
- Remove all the air from the bag and seal it.
- Massage the marinade into the meat and vegetables.
- Place the bag into a shallow dish and refrigerate for at least 6-8 hours.
- Once the chicken has marinated, heat the grill to medium heat.
- Alternate between chicken and vegetables on metal skewers.
- Grill the kabobs for about 4 minutes then flip them over to the other side and grill another 4 minutes or until the chicken is no longer pink.
- Remove from the grill and serve immediately.
- For the cilantro lime rice:
- Cook rice according to the package instructions.
- Once the rice is cooked squeeze in the lime juice and add the cilantro and salt.
- Fluff the rice and serve with the kabobs.
