Marinated chicken is fun to thread onto skewers with fresh veggies. Criss-cross the kebabs on top of lemony herbed rice for a laidback summer supper.
What You Get
Lemon-herb marinated chicken breast
What You’ll Need
Salt and freshly ground pepper
Wooden or metal skewers
Makes 3 servings
Active Time: 15 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Seed and chop the bell peppers into big bite-sized pieces. Cut the zucchini into rounds about 1-inch thick. In a large bowl, combine the bell peppers and zucchini, drizzle with 2 tablespoons olive oil, and toss to coat.
Cut the chicken into pieces about 2-inches thick, and thread them onto 6 skewers, alternating with pieces of bell pepper and zucchini. Season with salt and pepper and lay them on the prepared pan. (You can thread any leftover vegetables onto additional skewers, or toss them in a separate pan to roast alongside.) Transfer the pan to the oven and roast until the chicken is no longer pink at the center and the vegetables are tender, about 20 minutes.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Pick the parsley, toss the stems, and chop the leaves. In a large bowl, toss the rice with the parsley and the juice of ½ lemon. Cut the remaining lemon into wedges for serving.
Spoon the herbed rice onto plates, arrange the chicken kebabs on top, and dollop with the garlic yogurt. Serve warm, with the lemon wedges for squeezing.