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Sunset Chicken with Grilled Vegetable-Rice Pilaf

Yield 6 servings (serving size: 1 chicken breast half and 1 cup pilaf)

Ingredients

  • Marinade:
  • 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
  • Rice:
  • 1/2 cup golden raisins
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 cup uncooked basmati or long-grain rice
  • Spice mix:
  • 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

Nutrition Information

  • calories 348
  • caloriesfromfat 13 %
  • fat 5.1 g
  • satfat 1 g
  • monofat 2.4 g
  • polyfat 1 g
  • protein 30.4 g
  • carbohydrate 43.6 g
  • fiber 2.9 g
  • cholesterol 66 mg
  • iron 3.7 mg
  • sodium 415 mg
  • calcium 48 mg

How to Make It

  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.