Dijon Chicken Kebabs & Rice

Tonight's meal was.... marinated Dijon chicken kebabs stacked with tasty red onion, zucchini, poblano peppers and lemons served with a side of rice. The original recipe (courtesy of RR) can be found here:  Dijon Herb Chicken Kebabs. I don't use herbes de provence very often so when I do I always wonder what the flavor is going to be like because I can't remember! ;-) Anyway, I hope you like this meal as much as we did!

ingredients

• 1/4 cup dijon mustard
• 1 tbsp red wine vinegar
• 1 tsp herbes de provence, crumbled (you can find this in the spice section of grocery store)
• 1/4 cup extra virgin olive oil (EVOO)
• 1 lb skinless, boneless chicken breasts cut into 1" pieces
• salt & pepper
• 1 zucchini cut into half moon shapes
• 1/2 red onion cut into 1" sections
• 1 lemon cut into 8 piece sections and another lemon cut in half
• cooked brown rice

directions

1. In a bowl, whisk together the mustard, vinegar & herbes de provence then whisk in 2 tbsp EVOO. Reserve 1 tbsp of the marinade for the veggies and set aside (in fridge). Add chicken to remaining marinade and let sit in fridge for 8 hours. Remove chicken about 30 minutes before cooking time to come to room temperature.
2. Preheat gas grill until it reaches 400 degrees. Whisk 2 tbsp EVOO and salt/pepper to the reserved marinade. Add the veggies and toss to coat. Season the chicken with salt and pepper.
3. Thread the chicken, veggies & lemons onto 4 metal skewers. You can also use wooden skewers, make sure to soak them at least an hour in water to prevent them from burning.
4. Grill the kebabs for 5 minutes on the first side, then turn and grill an additional 5 minutes until charred and chicken is cooked through. Also grill the lemon halves for 8-10 minutes while cooking kebabs. Serve the kebabs on a bed of brown rice and squeeze the grilled lemons over the kebabs. This will add an amazing sweet and tangy flavor to the dish!

I will say that many of Rachael Ray's (RR) recipes portion sizes are kinda out of whack meaning they are insanely large at times. I typically make half of her recipes and we still end up with leftovers. This meal even though might be for 4 could really feed 6 if full recipe is made from the link above. Whenever there is a sauce or marinade involved in any recipe, I like to make the entire amount because we like things saucy! For the rest of the recipe I will cut the ingredients in half. This is what I did for this meal as well.

Enjoy!