What you'll be getting:

Chicken Skewers

Per Serving

150 g chicken 

100 g veggies (zucchini, peppers, onions- tossed in balsamic vinegar, avocado oil, salt, pepper, fines herbs) 

1/4 c jasmine rice 

Equipment needed:  grill, or lined sheet pan, and a pot of water

These skewers are for grilling, but if you don't have a grill, or don't feel like pulling the grill out, you can also preheat the oven to 400 and put everything on a lined sheet pan for 20 minutes. 

Bring a pot of water to a boil. While you are waiting for the water to boil you can start skewering the meat and veggies. Also, start the grill so it can begin heating up. 

After you have finished skewering and the rice has been added to the water, place the skewers on the grill. Close the lid and cook for 5 mintues. 

When your water has come to a boil, add the rice. Set a timer for 10 minutes. 

Strain the rice when the timer goes off and return to the pot with the lid to let it steam until your skewers are finished. When the skewers are finished, plate the rice and then top with the skewers. From start to finish this dinner takes less than 20 minutes. Enjoy. 

After 5 minutes, flip the skewers and cook for another 5. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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