Mom-on-the-Go Chicken Kabobs with Brown Rice by the Deen Brothers

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SAVE PRINT

Serves 8-10

Ingredients

  • 2 lbs boneless skinless chicken breast, cut into 1-in chunks
  • 2 green bell peppers, cut in 2-in pieces
  • 1 large onion, cut into 2-in pieces
  • 1 (8-oz) package baby bella mushrooms
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce (4 oz)
  • 3 cloves garlic, minced
  • 1 tsp crushed red pepper
  • 20 cherry tomatoes
  • Brown rice

Directions

In a large bowl, combine chicken, red bell peppers, onion, and mushrooms.

In a small bowl, whisk together vegetable oil, soy sauce, garlic, and crushed red pepper. Pour over chicken mixture; toss gently to combine. Cover and refrigerate for up to 4 hours. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350˚ to 400˚ F).

Drain chicken, discarding marinade. Thread chicken, vegetables, and cherry tomatoes on skewers as desired. Grill skewers, covered with grill lid, for 6 to 8 minutes, turning skewers occasionally or until vegetables are tender and chicken is cooked through. Serve with rice.

Recipe courtesy of the Deen Brothers.

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