Sweet & Spicy Chicken and Peach Skewers
with Cilantro Rice Pilaf
These skewers are the perfect combination of sweet, spicy and smoky! Assembling skewers are fun and satisfying. Especially when you sit down and enjoy them! Served with fresh cilantro rice, tonight's dinner is completely enjoyable.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
1 unit
Peach
56 g
Red Onion, chopped
200 g
Yellow Zucchini
¾ cup
Basmati Rice
2 unit
Chicken Broth Concentrate
1 tbsp
Cajun Seasoning
(Contains Sulphites)
1 tbsp
Honey
10 g
Cilantro
8 unit
Wooden Skewers
Not included in your delivery
Salt*
Oil*
Nutrition Values
Utensils
Instructions
Position an oven rack in the top-third of the oven. Preheat your broiler to high (to broil the skewers). BBQ TIP: Instead of broiling, grill the skewers on medium-high heat, turning occasionally, until the chicken pieces are cooked to the temperature listed in Step 4, 10-12 min.
Wash and dry all produce.* In a medium pot, bring broth concentrates and 1 1/2 cups water (double for 4 ppl) to a boil. In a shallow dish filled with hot water, soak the skewers. Cut the zucchini(s) into 1/4-inch rounds. Pit the peach(es), then cut into 1/2-inch wedges.
Add the rice to the medium pot with the boiling water, then reduce the heat to low. Cover and cook until the rice is tender and the liquid has been absorbed, 12-14 min.
Meanwhile, pat the chicken dry with paper towels, then cut into 1-inch pieces. In a medium bowl, toss together the chicken and Cajun seasoning. Season with salt and pepper. Alternately thread the zucchini, chicken, peaches and onions onto the skewers. Transfer to a foil-lined baking sheet, then drizzle each skewer with oil. Season with salt and pepper.
Broil the skewers on the top rack of the oven for 5 min. Flip the skewers over, then brush the tops with the honey. Return to the oven and continue broiling until the chicken is golden-brown and cooked through, 5-6 more min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, roughly chop the cilantro. When the rice is finished cooking, fluff with a fork and stir in half the cilantro. Season with salt and pepper.
Divide the rice between plates and top with the skewers. Sprinkle over the remaining cilantro.
