Ingredients
1
tsp. of grated lemon zest
2
tbsp. of fresh lemon juice
1
tbsp. of chopped fresh rosemary or 1 tsp. of dried rosemary, crushed
2
medium garlic cloves, minced
1
tsp. of dried oregano, crumbled
1/4
tsp. of crushed red pepper flakes
1
pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 16 cubes
16
whole button or cremini mushrooms (about 1/2 ounce each), ends trimmed
1
medium green bell pepper, cut into 16 pieces
1/2
cup of uncooked instant brown rice
1
cup of fat-free, low-sodium chicken broth
1/4
cup of dry-packed sun-dried tomatoes, cut into 1/4-inch squares
Directions
1.
In a medium nonmetallic bowl, stir together the lemon zest, lemon juice, rosemary, oil, garlic, oregano, and red pepper flakes.
2.
Add the chicken, stirring to coat.
3.
Cover and refrigerate for at least 15 minutes.
4.
The chicken can marinate for up to 8 hours for even more flavor.
5.
Turn several times if marinating for more than 30 minutes.
6.
Soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers.
7.
Preheat the grill on medium high.
8.
Drain the chicken and discard the marinade.
9.
Alternately thread the chicken, mushrooms, bell pepper, and tomatoes on the skewers.
10.
Lightly spray all sides with cooking spray.
11.
In a medium saucepan, bring the broth and tomatoes to a boil over high heat.
13.
Reduce the heat and simmer, covered, for about 10 minutes.
14.
Remove from the heat and let stand for about 5 minutes.
16.
Meanwhile, grill the kebabs for 2 to 3 minutes on each side (8 to 12 minutes total), or until the chicken is no longer pink in the center and the vegetables are tender. Serve with the rice on the side.
Columbus Restaurants
