Marinate Ahead and Grill
Grilled Chicken Kabobs
Rice and Carrot Salad
Ingredients
- ¼ cup soy sauce
- ¼ cup honey
- 2 cloves garlic, pressed
- ¼ cup olive oil
- 1½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 red bell peppers (or any color), cut into 1-inch pieces
- 2 small red onions, cut into small wedges
- 2 zucchini, cut into 1-inch pieces
- 1 tsp salt, ½ tsp pepper
Instructions
- Whisk together first 4 ingredients in a large bowl; remove ¼ cup marinade, and reserve.
- Add chicken to remaining marinade in bowl, and toss. Cover and refrigerate 30 minutes.
- Preheat grill to medium-high heat.
- Alternately thread chicken and vegetables onto metal or bamboo skewers. Sprinkle with salt and pepper. Discard any remaining marinade in bowl.
- Place skewers on a greased grill rack.
- Grill, covered with grill lid, 5 to 6 minutes per side or until chicken is done.
- Drizzle kabobs with reserved ¼ cup marinade.
Side Dish Ingredients
- 2 (8.8-oz) pouches butter and garlic microwavable rice
- 1½ Tbsp olive oil
- ¼ cup lemon juice
- 2 Tbsp honey
- 4 cups grated carrots
- 2 large apples, finely chopped
Side Dish Instructions
- Cook rice in microwave according to package directions.
- Combine oil, lemon juice, honey, ¼ tsp each salt and pepper in a serving bowl.
- Add carrots and apples; toss.
- Refrigerate until ready to serve.
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