Chimichurri Chicken Kebabs

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  1 cup Parsley, Fresh
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  0.5 cup Cilantro, Fresh
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  0.3 cup Vinegar, Red Wine
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  3 Garlic(9g)
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  1 tsp Oregano, Dried
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  0.5 tsp Cumin, Ground
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  0.3 tsp Red pepper flakes
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  0.5 tsp 1/2 tsp salt ($0.02)
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  0.8 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 Bell Pepper(119g)
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  1 Zucchini(196g)
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  1 Yellow Onion(110g)
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  8 oz Mushrooms, White, Sliced
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 1 pinch salt and pepper ($0.05)
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  4 cup Rice, White, Long-Grain

Instructions

1. 1If using wooden skewers, soak them in water for at least 30 minutes while you prepare ingredients.
2. 2Finely chop the parsley and cilantro, mince the fresh garlic, and combine with olive oil, red wine vinegar, oregano, cumin, and red pepper flakes in a bowl. Reserve half the chimichurri sauce for serving; toss the chicken breast (cut into 1-inch cubes) with the remaining half in a separate bowl.
3. 3Dice the bell pepper, zucchini, onion, and mushrooms into 1–1.5 inch pieces. Toss the vegetables with olive oil, salt, and pepper until evenly coated.
4. 4Cook the white rice according to package directions over medium heat for 15–18 minutes until tender and fluffy.
5. 5Preheat your broiler with the oven rack positioned about 5 inches below the heating element. Assemble kebabs by alternating chimichurri-coated chicken pieces with vegetables on each skewer (approximately 3 chicken pieces per skewer).
6. 6Place the assembled kebabs on a broiler pan lined with a wire rack. Broil under high heat for 8–10 minutes until the vegetables begin to turn golden brown and the chicken is opaque on the surface.
7. 7Flip all kebabs and broil under high heat for 4–5 minutes more until the second side is golden brown and the chicken reaches an internal temperature of 165°F.
8. 8Divide the cooked rice evenly into 4 airtight containers while hot. Top each portion with one kebab and drizzle with the reserved chimichurri sauce. Store in the refrigerator for up to 4 days.