Grilled Coconut-Honey-Lime Chicken Kabobs
Coconut Mango Rice
Ingredients
- 2½ lb boneless, skinless chicken breast
- 1 cup unsweetened coconut milk
- ¼ cup Nakano® Seasoned Rice Vinegar
- 2 Tbsp soy sauce
- 2 Tbsp refrigerated ginger paste
- 2 Tbsp honey
- 1 Tbsp lime zest
- 4 cloves garlic, minced
- 4 green onions, sliced
Instructions
- Cut chicken into 1½-inch pieces and place in a large zip-top plastic bag. Add coconut milk, vinegar, soy sauce, ginger, honey, lime zest, and garlic; seal bag, turning to coat. Refrigerate at least 4 hours or up to 12 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade, discarding marinade. Thread chicken on metal or soaked bamboo skewers.
- Grill kabobs, covered, 5 to 6 minutes per side or until chicken is done. Sprinkle with green onions.
Side Dish Ingredients
- 1½ cups long grain white rice
- 1 Tbsp olive oil
- 1 (13.5-oz) can unsweetened coconut milk
- ⅔ cup water
- 1 (10-oz) pkg diced mango
Side Dish Instructions
- Sauté rice in hot oil in a large saucepan over medium-high heat 2 minutes. Add coconut milk and water; bring to a boil, cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Stir in mango; season with salt and pepper, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 8 | 8 | |
| Calories |
200
|
227
|
427
|
| Fat (g) | 5 | 9 | 14 |
| Sat. Fat (g) | 2 | 7 | 9 |
| Protein (g) | 32 | 3 | 35 |
| Carb (g) | 4 | 33 | 37 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 188 | 16 | 204 |
| T. Sugs (g) | 3 | 6 | 9 |
| A. Sugs (g) | 2 | 0 | 2 |
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