Best 4 Grilled Chicken And Veggie Kabobs Atop Sage Rice Recipes

**Grilled Chicken and Veggie Kabobs Atop Sage Rice: A Delightful Medley of Flavors**

Savor the tantalizing aroma of grilled chicken and tender vegetables, expertly skewered and cooked to perfection. This delectable dish combines the smoky goodness of grilled meats with a vibrant array of colorful veggies, creating a feast for both the eyes and the palate. Accompanied by a bed of fluffy sage rice, infused with the earthy aroma of fresh sage, this meal promises a symphony of flavors that will leave you craving for more. Whether you're hosting a backyard barbecue or looking for a flavorful weeknight dinner, these grilled chicken and veggie kabobs atop sage rice are sure to impress.

Let's cook with our recipes!

GRILLED CHICKEN AND VEGGIE KABOBS ATOP SAGE RICE

Grilled Chicken and Veggie Kabobs Atop Sage Rice image

When it is to hot and you don't want to cook inside try exiting outside to the grill. A wonderful blending of seasame and sage make this is a nice flavorful dish and perfect for those hot summer days.

Provided by PaulaG

Categories Brown Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 cup reduced sodium soy sauce
1 cup chicken broth
4 tablespoons balsamic vinegar
4 tablespoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon liquid hot pepper sauce
2 tablespoons finely snipped fresh sage
1/2 teaspoon ground ginger
4 garlic cloves, minced
1/2 teaspoon fresh ground pepper
3/4 teaspoon liquid smoke
2 tablespoons toasted sesame seeds
1 cup long grain brown rice
2 3/4 cups chicken stock
1 teaspoon sesame oil
2 teaspoons sesame seeds
3 tablespoons finely snipped fresh sage
3 boneless skinless chicken breasts, cut into 1 inch chunks
1 medium yellow squash, cut in half and then in 3/4 inch chunks
1 medium zucchini, cut in half and then in 3/4 inch chunks
1/2 vidalia onion, cut vertically and then into thirds
8 -10 mushrooms, cut in half
1/2 medium red bell pepper, cut in 1-inch chunks

Steps:

In blender jar, combine all ingredients for the marinade except for sesame seeds.
Blend completely, stir in sesame seeds.
Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
Allow vegetables to stand at room temperature for approximately 45 minutes.
While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
Baste frequently with remaining marinade.
When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
Serve the chicken kabobs over the rice.
The cook time does not include the marinade time for the meat.

CHICKEN & VEGETABLE KABOBS

Chicken & Vegetable Kabobs image

My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium zucchini, cut into 1-1/2-inch pieces
1 medium red onion, cut into thick wedges
2/3 cup sun-dried tomato salad dressing, divided

Steps:

In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED CHICKEN AND VEGETABLES WITH WILD RICE

Grilled Chicken and Vegetables with Wild Rice image

Categories Chicken Poultry Marinate Eggplant Bell Pepper Zucchini Summer Grill/Barbecue Sage Bon Appétit

Yield Serves 6

Number Of Ingredients 15

Ingredients

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

Steps:

Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.
Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.
Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers. Transfer vegetables directly from grill to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over grilled vegetables. Sprinkle with additional chopped herbs and serve.

GRILLED CHICKEN AND VEGGIES

Grilled Chicken and Veggies image

With her family's busy lifestyle and sports schedules, everyone appreciates simple and scrumptious recipes like Leah Lyon's grilled chicken dish. "This is so easy and people are always asking me how to make it," the Ada, Oklahoma reader says. "I often substitute adobo seasoning for the blended spices."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

3/4 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
6 boneless skinless chicken breast halves (6 ounces each)
1 medium green pepper, cut into strips
1 medium sweet red pepper, cut into strips
2 medium onions, halved and sliced
1 tablespoon canola oil

Steps:

Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket. , Lightly oil the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a thermometer reads 170° and vegetables are tender.

Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 236mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

Tips:

To ensure your vegetables cook evenly, cut them into uniform-sized pieces.
Soak the wooden skewers in water for 30 minutes before using to prevent them from burning.
For tender, juicy chicken, marinate it in a flavorful mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before grilling.
Grill the kabobs over medium heat to prevent them from burning. Cook the chicken until it reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Serve the kabobs immediately with your favorite dipping sauce, such as tzatziki or hummus.

Conclusion:

Grilled chicken and veggie kabobs atop sage rice is a delicious and healthy meal that is perfect for summer cookouts. The kabobs are easy to make and can be customized to your liking. The sage rice adds a flavorful and aromatic base for the kabobs. This dish is sure to be a hit with your family and friends.