Chicken Skewers Recipe
Seasoned grilled chicken skewers placed over a bed of cilantro rice with a tomato cucumber salad, topped with gruyere cheese and balsamic glaze.
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Ingredients
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Chicken Skewers
Cilantro Rice
Tomato Cucumber Salad
Toppings
Method
Chicken Skewers
- 1
Prepare the Chicken
Cut the chicken breasts into 1-inch cubes and place them in a bowl.
- 2
Marinate the Chicken
Add olive oil, garlic powder, paprika, salt, and black pepper to the bowl. Toss to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes.
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Skewer the Chicken
Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece.
- 5
Cilantro Rice
- 6
Cook the Rice
In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat.
- 7
Simmer the Rice
Reduce heat to low, cover, and let simmer for 18-20 minutes, or until the rice is tender and water is absorbed.
- 8
Tomato Cucumber Salad
- 9
Prepare the Salad Ingredients
In a large bowl, combine halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- 10
Dress the Salad
In a small bowl, whisk together olive oil, red wine vinegar, salt, and black pepper. Pour the dressing over the salad ingredients and toss to combine.
Assembly
- 11
Plate the Dish
On a serving platter, create a bed of cilantro rice. Arrange the grilled chicken skewers on top.
- 12
Add Salad and Toppings
Spoon the tomato cucumber salad next to the skewers. Sprinkle shredded Gruyere cheese over the chicken and drizzle balsamic glaze on top.
