Rice Chicken Kabob Platter

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Salt

  Table

  1 tsp or 6g

• Sugar

  White, granulated sugar

  ⅓ tsp or 1g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Pepper

  Spices, black

  1 tsp or 2g

• Basmati Rice

  Lundberg Organic Long Grain California Brown Basmati Rice

  ½ cup or 67g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Cucumber

  With peel, raw

  ¼ cup slices or 26g

• Olives

  Pickled, canned or bottled, green

  4 olive or 11g

• Avocados

  Raw, All commercial varieties

  ⅓ cup, cubes or 50g

Directions

1. GRILL CHICKEN Cut chicken into 1-inch chunks. In a large bowl, add water, 1/3 cup Morton Coarse Kosher Salt®, and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken to the salt water solution, cover and refrigerate for 30 minutes. Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 teaspoon Morton Coarse Kosher Salt®. Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill. Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks. Remove from grill and generously brush
2. SALAD Wash then chop lettuce, peel then cube cucumber, cube avocado, toss all together with olives

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• Chicken Kabobs
• Cauliflower Chicken Fried Rice http://www.joyfulhealthyeats.com/15-minute-cauliflower-chicken-fried-rice/
• Calypso Chicken Over Rice
• Chicken Wild Rice Casserole
• Asian Poached Chicken & Rice
• Chicken Wild Rice Soup