Kabobs

Chicken Kabobs Dish Guide

Five in 25

Serves 2-4

Five Ingredients

1 lb chicken breasts

2 bell peppers

1 large red onion

8 oz whole cremini mushrooms (stems removed and cleaned)

6 oz Rice Pilaf blend (store bought)

From the Pantry

Olive oil

1 T red wine vinegar

2 t Dijon mustard

1 clove garlic, crushed

Preheat oven to 450F with convection if possible or preheat grill on medium high.

Cook the rice pilaf blend per package directions.

Cut the chicken, peppers and onions into 1-2 inch chunks as evenly as possible to ensure even cooking. Place in a large bowl along with the mushrooms and drizzle with olive oil and season with salt and pepper. Toss to coat thoroughly.

Skewer the meat and vegetables onto wooden or metal skewers alternating meat and vegetables as desired.

Cook in the oven (or grill) for 12-15 minutes or until chicken is cooked through and veggies are soft and browned around the edges.

In the meantime, add the crushed garlic to a bowl along with the mustard and vinegar. Whisk to combine and slowly drizzle in 2-3 T olive oil depending on desired acidity. Season vinaigrette with salt and pepper.

To plate, lay down a bed of pilaf followed by one to two kabobs. Drizzle with vinaigrette and garnish with fresh basil or other herbs if desired.