Mom-on-the-Go Chicken Kabobs with Brown Rice
By Deen BrothersJUMP TO RECIPE
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.