Grilled Greek Chicken Kabob, Brown Rice, Village Salad, Sourdough Bread, Cantaloupe, Lemon Chia Sparkling Water

No ratings yet
Print Pin Add to Collection
Prep Time: 25 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 719kcal

Ingredients

Kabob

  • 1 TBSP Extra-virgin olive oil
  • 3 tsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 8 oz Chicken breast boneless skinless cut into uniform size bite-sized chunks
  • Wooden skewers

Rice with Red Sauce

  • 1/3 cup Brown rice rinsed
  • 1/3 cup Tomato sauce
  • Pinch Ground cinnamon
  • Pinch Ground cloves
  • Black pepper

Village Salad

  • 1 cup Cucumber sliced
  • 1 Tomato cut into wedges
  • ½ cup Red onion thinly sliced
  • ¼ cup Kalamata olives pitted and halved
  • 2 tsp Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • ½ tsp Garlic powder
  • ½ tsp Dried oregano
  • Black pepper to taste
  • 2 TBSP Feta cheese

Garlic-Rubbed Toasted Sourdough Bread

  • 2 slices Sourdough bread
  • 1 clove Garlic peeled

Cantaloupe

  • 2 slices Cantaloupe

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • 2 tsp Chia seeds
  • Ice cubes
US Customary - Metric

Instructions

  • Prepare all ingredients as listed above.
  • If using wooden skewers, soak them in water for at least 20 minutes.
  • Preheat a grill or grill pan to medium heat.
  • In a medium bowl, whisk together the lemon juice, oregano, garlic powder, black pepper, and olive oil. Add the chicken and toss to coat. Thread the chicken onto the skewers. Set aside to marinate while preparing the remaining components.
  • Rinse the rice. Cook according to the directions on the package. Once tender, season with salt and pepper.
  • In a saucepan, bring the tomato sauce, cinnamon, and cloves to a low simmer for 5 minutes. Set aside.
  • In a bowl, combine cucumber, tomato, red onion, and Kalamata olives. Drizzle with olive oil and lemon juice. Season with garlic powder, oregano, and black pepper. Toss gently and top with crumbled feta cheese.
  • Grill the chicken kabobs on all sides until the chicken reaches an internal temperature of 165°F (74°C). Set aside.
  • Toast the bread then rub with garlic.
  • Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds. Stir well and let sit 3-5 minutes for the chia to bloom. Serve over ice if preferred.
  • Serve the chicken kabobs with rice topped with red sauce, village salad, sourdough bread, cantaloupe, and lemon chia sparkling water.

Nutrition

Calories: 719kcal | Carbohydrates: 60g | Protein: 36g | Fat: 39g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.03g | Cholesterol: 88mg | Sodium: 736mg | Potassium: 1180mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1184IU | Vitamin C: 93mg | Calcium: 240mg | Iron: 4mg

Grilled Greek Chicken Kabob, Brown Rice, Village Salad, Sourdough Bread, Cantaloupe, Lemon Chia Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 719 kcal

Ingredients
 
 

Kabob

  • 1 TBSP Extra-virgin olive oil
  • 3 tsp Lemon juice
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried oregano
  • 8 oz Chicken breast boneless skinless cut into uniform size bite-sized chunks
  • Wooden skewers

Rice with Red Sauce

  • 1/3 cup Brown rice rinsed
  • 1/3 cup Tomato sauce
  • Pinch Ground cinnamon
  • Pinch Ground cloves
  • Black pepper

Village Salad

  • 1 cup Cucumber sliced
  • 1 Tomato cut into wedges
  • ½ cup Red onion thinly sliced
  • ¼ cup Kalamata olives pitted and halved
  • 2 tsp Extra-virgin olive oil
  • 1 TBSP Lemon juice
  • ½ tsp Garlic powder
  • ½ tsp Dried oregano
  • Black pepper to taste
  • 2 TBSP Feta cheese

Garlic-Rubbed Toasted Sourdough Bread

  • 2 slices Sourdough bread
  • 1 clove Garlic peeled

Cantaloupe

  • 2 slices Cantaloupe

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 4 slices Lemon
  • 2 tsp Chia seeds
  • Ice cubes

Instructions
 

  • Prepare all ingredients as listed above.
  • If using wooden skewers, soak them in water for at least 20 minutes.
  • Preheat a grill or grill pan to medium heat.
  • In a medium bowl, whisk together the lemon juice, oregano, garlic powder, black pepper, and olive oil. Add the chicken and toss to coat. Thread the chicken onto the skewers. Set aside to marinate while preparing the remaining components.
  • Rinse the rice. Cook according to the directions on the package. Once tender, season with salt and pepper.
  • In a saucepan, bring the tomato sauce, cinnamon, and cloves to a low simmer for 5 minutes. Set aside.
  • In a bowl, combine cucumber, tomato, red onion, and Kalamata olives. Drizzle with olive oil and lemon juice. Season with garlic powder, oregano, and black pepper. Toss gently and top with crumbled feta cheese.
  • Grill the chicken kabobs on all sides until the chicken reaches an internal temperature of 165°F (74°C). Set aside.
  • Toast the bread then rub with garlic.
  • Prepare the lemon chia sparkling water by combining the sparkling water, lemon slices, and chia seeds. Stir well and let sit 3-5 minutes for the chia to bloom. Serve over ice if preferred.
  • Serve the chicken kabobs with rice topped with red sauce, village salad, sourdough bread, cantaloupe, and lemon chia sparkling water.

Nutrition

Calories: 719kcalCarbohydrates: 60gProtein: 36gFat: 39gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.03gCholesterol: 88mgSodium: 736mgPotassium: 1180mgFiber: 9gSugar: 11gVitamin A: 1184IUVitamin C: 93mgCalcium: 240mgIron: 4mg
Tried this recipe?Let us know how it was!