Easy Grilled Chicken Kabobs
Grilled Corn on the Cob and Cheddar-Broccoli Rice
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp minced fresh thyme
Instructions
- Cut chicken into 2-inch chunks; place in a large zip-top plastic bag. Add oil, vinegar, garlic, and thyme. Seal bag, and turn to coat chicken with marinade. Chill at least 4 hours or up to 2 days.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken onto metal skewers; season lightly with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1 ear corn, cut in half
- 2 Tbsp butter, softened
- 1 (5.7-oz) pouch Cheddar-broccoli rice (such as Knorr Rice Sides)
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Spread 1 Tbsp butter over each ear of corn; season lightly with salt and pepper. Wrap in foil, twisting ends to seal.
- Grill corn, covered, 10 minutes, turning occasionally, until corn is browned and tender .
- Prepare rice according to package directions.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
