Chicken and Vegetable Skewers with Turmeric Rice

Ingredients

• 5 oz chicken breast
• oregano
• mint
• lemon zest
• green onion tips
• 2 tablespoons olive oil
• 0.5 cup bell pepper
• 0.5 cup bell pepper
• 0.5 cup zucchini
• 0.25 cup carrot
• 1 teaspoon turmeric powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon peppers
• 0.25 teaspoon paprika

Instructions

1. 1In a bowl, combine the chicken cubes with 1 tablespoon of olive oil, fresh oregano, smoked paprika, salt, pepper, and lemon zest. Marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
2. 2Thread the marinated chicken, bell peppers, zucchini, and carrots onto skewers.
3. 3Preheat your grill to medium heat. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).
4. 4While the skewers are grilling, prepare the turmeric rice. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the turmeric powder and green onion tips and cook for 1 minute, stirring constantly. Add 1 cup of cooked and cooled white rice (basmati or jasmine are good choices). Stir well to combine. Season with salt and pepper to taste.
5. 5Serve the grilled chicken and vegetable skewers hot, alongside the turmeric rice. Garnish with fresh mint leaves.