Grilled Chicken And Veggie Kabobs Atop Sage Rice Recipe

Name: Grilled Chicken And Veggie Kabobs Atop Sage Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 cup reduced sodium soy sauce; 1 cup chicken broth; 4 tablespoons balsamic vinegar; 4 tablespoons honey; 4 tablespoons extra virgin olive oil; 1/2 teaspoon liquid hot pepper sauce; 2 tablespoons finely snipped fresh sage; 1/2 teaspoon ground ginger; 4 garlic cloves, minced; 1/2 teaspoon fresh ground pepper; 3/4 teaspoon liquid smoke; 2 tablespoons toasted sesame seeds; Rice; 1 cup long grain brown rice; 2 3/4 cups chicken stock; 1 teaspoon sesame oil; 2 teaspoons sesame seeds; 3 tablespoons finely snipped fresh sage; Skewers; 3 boneless skinless chicken breasts, cut into 1 inch chunks; 1 medium yellow squash, cut in half and then in 3/4 inch chunks; 1 medium zucchini, cut in half and then in 3/4 inch chunks; 1/2 vidalia onion, cut vertically and then into thirds; 8 -10 mushrooms, cut in half; 1/2 medium red bell pepper, cut in 1-inch chunks

Servings: persons

Marinade
1 cup reduced sodium soy sauce
1 cup chicken broth
4 tablespoons balsamic vinegar
4 tablespoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon liquid hot pepper sauce
2 tablespoons finely snipped fresh sage
1/2 teaspoon ground ginger
4 garlic cloves, minced
1/2 teaspoon fresh ground pepper
3/4 teaspoon liquid smoke
2 tablespoons toasted sesame seeds
Rice
1 cup long grain brown rice
2 3/4 cups chicken stock
1 teaspoon sesame oil
2 teaspoons sesame seeds
3 tablespoons finely snipped fresh sage
Skewers
3 boneless skinless chicken breasts, cut into 1 inch chunks
1 medium yellow squash, cut in half and then in 3/4 inch chunks
1 medium zucchini, cut in half and then in 3/4 inch chunks
1/2 vidalia onion, cut vertically and then into thirds
8 -10 mushrooms, cut in half
1/2 medium red bell pepper, cut in 1-inch chunks

1
In blender jar, combine all ingredients for the marinade except for sesame seeds.
2
Blend completely, stir in sesame seeds.
3
Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
4
About 1 hour before cooking, place cut vegetables in a glass bowl and pour 1/2 cup of the reserved marinade over them.
5
Allow vegetables to stand at room temperature for approximately 45 minutes.
6
While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
7
When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
8
Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
9
Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
10
Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
11
Baste frequently with remaining marinade.
12
When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
13
Serve the chicken kabobs over the rice.
14
The cook time does not include the marinade time for the meat.

1148

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Marinade, 1 cup reduced sodium soy sauce, 1 cup chicken broth, 4 tablespoons balsamic vinegar, and more.

Yes, Grilled Chicken And Veggie Kabobs Atop Sage Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken And Veggie Kabobs Atop Sage Rice

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