Chicken Skewers with Lemon Butter and Chicken and Herb Rice

Classic chicken and rice gets the ultimate flavor update with crispy chicken and seasoned rice covered in a lemon butter sauce.

Chicken Skewers

  • 1 pound chicken breast, cut into cubes
  • 1 Tbsp. oil
  • 1/2 cup grated parmesan
  • 1/2 cup panko
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 skewers

Lemon Butter

  • 1 stick butter, melted
  • 1 garlic clove, grated or pressed
  • 3 Tbsp. lemon juice

Chicken & Herb Rice

  • 2 Tbsp. butter
  • 1/2 cup orzo, vermicelli or broken spaghetti noodles
  • 1 cup long grain rice (not instant)
  • 4 tsp. chicken bouillon
  • 1/2 tsp. italian seasoning
  • 1 tsp. dried parsley
  • 1 tsp. garlic powder
  • 2 3/4 cup water
Chicken Skewers with Lemon Butter and Chicken and Herb Rice
Total Time: 45 minutes

Nutrition

Servings: 4

Chicken Skewer approximate nutrition information per ¼ of recipe: 286 calories; 16 g fat; 4.9 g saturated fat; 108 mc cholesterol; 477 mg sodium; 10 g carbohydrate; 0.5 g fiber; 04 g sugar; 25 g protein

Lemon Butter approximate nutrition information per ¼ of recipe: 205 calories; 23 g fat; 15 g saturated fat; 61 mg cholesterol; 182 mg cholesterol; 0.7 mg carbohydrate; 0 g fiber; 0 g sugar; 0 g protein

Chicken and Herb Rice approximate nutrition information per ¼ of recipe (using orzo): 310 calories; 6.8 g fat; 3.7 g saturated fat; 15 mg cholesterol; 589 mg sodium; 55 g carbohydrate; 1.5 g fiber; 1.6 g sugar; 7 g protein

Directions

Chicken Skewers

Preheat oven to 400°F.

Combine Lemon Butter ingredients and set aside.

Coat chicken in oil. Add remaining ingredients and stir to combine. Divide chicken onto 4 skewers.

Bake skewers until chicken is cooked through, 20 minutes, flipping halfway through.

Turn broilers to high and broil until chicken is crisp and golden brown, 2–3 minutes.

Serve over Chicken and Herb Rice and top with Lemon Butter.

*if using wooden skewers, soak them in water for at least 20 minutes

Chicken & Herb Rice

Melt butter in a saucepan or skillet with a lid. Add orzo and rice. Sauté until fragrant and toasted, 2–3 minutes. Add remaining ingredients and bring to a boil. Cover and simmer until pasta and rice are cooked through, 15–20 minutes.

Sitemap