Chicken and Vegetable Skewers with Coconut Rice

Ingredients

• about 450 g Chicken Breast
• 2 medium Bell Peppers (different colors)
• 1 medium Onion
• 1 medium Zucchini
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 teaspoon Coriander
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 cup Rice
• 1 can Coconut Milk

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced cloves of garlic, 1 teaspoon of grated ginger, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, 1/2 teaspoon of coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to make the marinade.
2. 2Cut the about 450 g of chicken breast into 2.54 cm cubes. Add the chicken cubes to the bowl with the marinade, ensuring all pieces are coated. Let the chicken marinate for at least 30 minutes at room temperature.
3. 3Cut the 2 medium bell peppers into 2.54 cm pieces. Cut the 1 medium onion into 2.54 cm wedges. Cut the 1 medium zucchini into 2.54 cm thick rounds. Place the cut vegetables in a separate bowl.
4. 4Thread the marinated chicken pieces and the cut vegetables alternately onto skewers. You should have enough to make approximately 4-8 skewers, depending on their size.
5. 5Preheat your grill to medium heat (approximately 176.7-204.4°C or 175-200°C). Grill the skewers for 15-20 minutes. Turn the skewers every 5 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C, and the vegetables are tender and slightly charred.
6. 6While the skewers are grilling, rinse the 1 cup of rice thoroughly under cold water. In a medium saucepan, combine the rinsed rice with the 1 can of coconut milk and 1 cup of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat before fluffing with a fork.
7. 7Serve the grilled chicken and vegetable skewers immediately alongside the fluffy coconut rice.

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