Sunset Chicken with Grilled Vegetable-Rice Pilaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 cup fresh lime juice (about 4 limes) |
2 tablespoons hot sauce |
3 garlic cloves, minced, or 1 1/2 teaspoons bottled minced garlic |
6 (4-ounce) skinned, boned chicken breast halves |
1/2 cup golden raisins |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 cup uncooked basmati or long-grain rice |
2 teaspoons chili powder |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
remaining ingredients |
1 large onion, cut into 12 wedges |
1 cup (1-inch) pieces red bell pepper |
1 cup (1-inch) pieces green bell pepper |
cooking spray |
2 tablespoons chopped cashews |
2 teaspoons olive oil |
Directions:
1. To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
2. To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
3. To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
4. Prepare grill.
5. Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.
6. Remove the vegetables from skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken.
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