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Mom-on-the-Go Chicken Kabobs with Brown Rice

By Deen Brothers


Difficulty: Easy

Servings: 8 to 10


  • 2 lbs boneless skinless chicken breast
  • 2 green bell peppers
  • 1 large onion
  • 1 8-oz package baby bella mushrooms
  • 1/2 cup vegetable oil
  • 1/2 cup soy sauce 4 oz
  • 3 clove s garlic
  • 1 tsp crushed red pepper
  • 20 cherry tomatoes
  • Brown rice


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.

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