Barbecue Chicken Kabobs over Cheesy Rice with Strawberry Bites

Ingredients

• 2 (0.8 oz) bags freeze-dried strawberries
• 1 cup whole, unsalted almonds
• ⅔ cup quick oats
• 2 scoops vanilla whey protein powder (about ¼ cp)
• 7 tablespoons agave nectar (or honey)
• 1 teaspoon vanilla extract

Steps

1. Place strawberries, almonds, and oats in food processor bowl (or blender); process until mixture is powdered. Transfer mixture to medium bowl; stir in protein powder, agave, and vanilla until thoroughly blended.
2. Scoop "bites" of strawberry mixture onto baking sheet (about 2 tablespoons each). Place strawberry bites in airtight container and chill until ready to serve. Makes 24 "bites."
Note: Freeze for a cold treat.

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.