Grilled Chicken and Veggie Kabobs Atop Sage Rice
Transform your next meal into a medley of vibrant flavors with this recipe for Grilled Chicken and Veggie Kabobs atop Sage Rice. Tender, marinated chicken breast and a colorful medley of bell peppers, zucchini, and red onion are skewered and grilled to perfection, bringing a smoky char that pairs beautifully with the delicate aroma of sage-infused rice. Featuring a zesty olive oil and lemon marinade accented with garlic and oregano, this dish is both wholesome and irresistibly savory. The buttery sage rice, cooked in flavorful chicken broth, serves as the perfect bed to soak up the juices from the kabobs. Ideal for summer cookouts or a cozy dinner at home, this recipe is not only easy to prepare but also packed with heartwarming, rustic flavors sure to impress your family or guests.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 lb Chicken breast
- 2 Bell peppers (red, yellow, or green)
- 2 Zucchini
- 1 Red onion
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 Garlic cloves (minced)
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1.5 cups Rice (long-grain or basmati)
- 3 cups Chicken broth
- 6 Fresh sage leaves
- 2 tbsp Butter
- 8 Wooden or metal skewers
Instructions
Cut the chicken breast into 1-inch cubes and place in a large bowl.
Cut the bell peppers, zucchini, and red onion into similarly sized 1-inch pieces.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Pour this marinade over the chicken and vegetables, tossing to coat evenly. Cover and let marinate for 15-30 minutes in the refrigerator.
While the chicken and vegetables are marinating, prepare the sage rice. In a medium saucepan, melt the butter over medium heat. Add the rice and stir to coat the grains in the butter.
Pour in the chicken broth and add the fresh sage leaves. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove the sage leaves before serving.
If using wooden skewers, soak them in water for at least 10 minutes to prevent burning. Thread the marinated chicken and vegetables onto the skewers, alternating pieces for a colorful presentation.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are slightly charred and tender.
Fluff the cooked sage rice with a fork and transfer to a serving platter.
Place the grilled chicken and veggie kabobs on top of the rice. Serve warm and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
