Grilled Chicken and Vegetable Kabobs with Cilantro Lime Rice

• 1/2 cups Low Sodium Soy Sauce (tamari For Gluten Free)
• 2 Tablespoons Grapeseed Oil Or Other Flavorless Oil
• 1 whole Lime, Juiced
• 1 Tablespoon Rice Wine Vinegar
• 3 cloves Garlic, Minced
• 1 teaspoon Ground Ginger
• 1 teaspoon Dry Mustard
• 1 Tablespoon Honey
• 1 pound Boneless, Skinless Chicken Breasts, Cut Into 1 Inch Pieces
• 8 ounces, weight White Button Mushrooms
• 1 whole Onion, Cut Into Large Chunks
• 2 whole Zucchini, Cut Into 1 Inch Slices
• 1 cup Rice, Basmati, Jasmine, Or Brown Rice All Work
• 1 whole Lime, Juiced
• 2 Tablespoons Cilantro, Chopped
• 3/4 teaspoons Kosher Salt

1. For the kabobs:
2. In a glass measuring bowl whisk together the soy sauce, oil, lime juice, rice wine vinegar, garlic, ginger, dry mustard, and honey.
3. Place the chicken cubes, mushrooms, onion and zucchini in a gallon sized freezer bag.
4. Pour the marinade over the chicken and vegetables.
5. Remove all the air from the bag and seal it.
6. Massage the marinade into the meat and vegetables.
7. Place the bag into a shallow dish and refrigerate for at least 6-8 hours.
8. Once the chicken has marinated, heat the grill to medium heat.
9. Alternate between chicken and vegetables on metal skewers.
10. Grill the kabobs for about 4 minutes then flip them over to the other side and grill another 4 minutes or until the chicken is no longer pink.
11. Remove from the grill and serve immediately.
12. For the cilantro lime rice:
13. Cook rice according to the package instructions.
14. Once the rice is cooked squeeze in the lime juice and add the cilantro and salt.
15. Fluff the rice and serve with the kabobs.

grapeseed oil, rice, garlic, ground ginger, dry mustard, honey, chicken breasts, weight white button, onion, zucchini, rice, cilantro, kosher salt

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-and-vegetable-kabobs-with-cilantro-lime-rice/ (may not work)