I have been making this recipe a lot lately. Basically it takes care of all those saran wrapped veggie remnants lying around in the fridge and combines them with some chicken, pineapple and rice. Those sad little veggies are transformed into a delicious summer dish that is impressive when it’s served but tastes great the next day as well. It tastes delicious served at room temperature, making it a great recipe for summer outing or a grab-and-go meal. Try it and feel free to change up the veggies, herbs or even the meat protein. I’ve used chicken here to keep it light, but it tastes great with pork or steak too. The only real constants are the rice and pineapple, which keep it light and give it a perfect summer twist. Feel free to experiment with whatever herbs you have on hand. I love a combo of chives, mint and basil, but anything goes.
any leftover vegetables in your fridge:
any peppers, any zucchini, any onions, eggpplant
1 large package chicken breast
1 pineapple, cored
2 cups Basmati rice
1 can of your favorite beans
1/2 cup chopped fresh herbs of your choice
6 tbsp olive oil
salt and pepper to taste
Take all your leftover veggies and roughly chop them into bite size chunks.
Season with salt and pepper and 1/3 the olive oil.
Make kebobs by randomly skewering all vegetables onto skewers.
Chop chicken into chunks.
Season chicken with salt, pepper and 1/3 olive oil.
Make kebobs by skewering chicken together.
Chop pineapple. Season with salt and pepper. Skewer onto kebabs.
Heat BBQ to medium/high. Cook all kebobs until cooked through.
Cook rice according to instructions.
Once rice is ready, add beans and mix.
Assemble bowl; spread out rice and bean mixture, top with chicken, pineapple, and grilled vegetables.
Sprinkle with herbs and olive oil and serve.