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Recipes
Barbecue Chicken Kabobs over Cheesy Rice
4 servings
30 minutes total

Ingredients

  • 2 cups unsalted chicken stock (or broth)
  • 1 cup white rice
  • 1 fresh mango (or peach)
  • 1 large red bell pepper
  • 1 lb chicken tenderloins
  • 8 (6-inch) wooden skewers
  • 1 teaspoon reduced-sodium rotisserie chicken seasoning
  • ¼ cup barbecue sauce
  • 2 tablespoons lime juice
  • Cooking spray
  • 1 cup fat-free shredded cheddar cheese

Steps

    1. Preheat grill (or grill pan) on medium. Bring stock to a boil; add rice. Reduce heat to low; cover and simmer 18–20 minutes until liquid is absorbed and rice is tender.
    2. Meanwhile, cut mango around pit, scoop out flesh, and cut into 1-inch chunks. Cut bell pepper and chicken into 1-inch pieces. Alternate pieces of chicken, bell pepper, and mango on skewers (wash hands). Sprinkle seasoning evenly over skewers.
    3. Combine barbecue sauce and lime juice. Coat skewers with spray, then place on grill; cook 8–10 minutes, turning occasionally, until grill-marked and chicken is 165°F. Brush with barbecue mixture during last 2 minutes of cook time.
    4. Fluff rice with fork; stir in cheese. Serve skewers over rice with remaining sauce on the side.

Amount per ¼ recipe serving: Calories 430, Total Fat 4g, Sat Fat 1g, Trans Fat 0g, Chol 70mg, Sodium 710mg, Total Carb 57g, Fiber 2g, Sugars 12g, Protein 39g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%