Monday, September 3, 2012

Chicken and Vegetable Kabobs

Now that school has started, I've been trying to focus on making quick and healthy meals for busy weeknights. We had some chicken and veggies that needed to be cooked, so I found a great marinade for the chicken and decided to make kabobs!

We ended up going out to eat with some of the other Urology residents that night, so the chicken actually marinated for 2 days. It was so delicious and I'm sure I'll be making this recipe again soon!

I also found a recipe for flavorful rice, which was super easy and delicious! Basically, you add some broth to the water it's cooked in and stir in some parsley. Perfection!

Marinade for Chicken Kabobs
Adapted from All Recipes


1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/3 cup Teriyaki sauce
1/4 tsp ground black pepper


Mix all ingredients into a bowl or container that you're planning on marinading the chicken in. Cut up chicken breasts into large cubes and place in marinade. Let rest in refrigerator for a few hours, overnight, or until the next day.

When you're ready to grill your kabobs, assemble a variety of cubed vegetables onto skewers with chicken. We added red and green bell peppers, onion and mushrooms to the chicken. Lots of colors going on! Save the remaining marinade to brush onto the kabob skewers when you turn them on the grill.

Grill kabobs for 10-12 minutes, or until chicken juices run clear. Turn and brush with reserved marinade frequently.

For the Flavorful Rice

Place 1 cup of rice in a small pan that you will cook it in. Add 1 cup water and 1 cup chicken or vegetable broth. Cook rice according to the instructions on the package. When rice is done, add a tablespoon of butter and tablespoon of parsley. Also add sprinkle of ground black pepper. Enjoy!