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Greek Grilled Chicken Kebob, Rice with Red Sauce, Esquites, Cantaloupe, Lemon Sparkling Water

Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 537kcal

Ingredients

Kabob

  • 2 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
  • 1 cup Onions cut into squares
  • 1 cup Green bell peppers cut into squares
  • 8 Grape tomatoes
  • Wooden skewers

Rice with Red Sauce

  • ½ cup Brown rice rinsed
  • 1/3 cup Tomato sauce
  • Pinch Ground cinnamon
  • Pinch Ground cloves
  • Salt
  • Black pepper

Esquites

  • 3 TBSP Greek yogurt
  • 1 Lime zested and juiced
  • 1 clove Garlic finely grated
  • ¼ tsp Smoked paprika
  • Salt
  • Black pepper
  • 2 ears Corn on the cob husked
  • 2 TBSP Cotija cheese finely crumbled
  • ½ tsp Chili powder or Ancho chili powder
  • 2 TBSP Fresh cilantro chopped

Lemon Chia Sparkling Water

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

Cantaloupe

  • 2 slices Cantaloupe
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, onion, bell pepper, and cherry tomatoes 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 small bowl, prepare the yogurt crema by combining the Greek yogurt, lime zest, half of the lime juice, grated garlic, smoked paprika, salt, and black pepper. Stir until smooth and set aside.
  • Grill the corn on all sides until tender and nicely charred. Cut the kernels off the cob and toss in the yogurt crema. Portion and sprinkle with cotija, chili powder, and cilantro.
  • Grill the chicken kebobs, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C). Set aside.
  • 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 kebobs with rice topped with red sauce, esquites, cantaloupe, and lemon chia sparkling water.

Nutrition

Calories: 537kcal | Carbohydrates: 49g | Protein: 34g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 612mg | Potassium: 835mg | Fiber: 6g | Sugar: 3g | Vitamin A: 647IU | Vitamin C: 25mg | Calcium: 207mg | Iron: 3mg