Curried Chicken Kabobs with Coconut Rice

This summer expand your grills potential and experiment with a variety of spices and flavors. This recipe was submitted by Linda B. at Westinghouse. Thank you, Linda B.!

You’ll Need:

• 1 lb. Chicken Tenders (boneless chicken breast)
• 1 Cup Plain Yogurt
• 1 Can Light Coconut Milk divided
• 1 tbsp. Curry Powder
• 1 tsp. Lemon Juice
• 1 Clove Garlic crushed
• Sea Salt and Fresh Ground Black Pepper
• 2 Yellow Onions peeled and cut into large chunks
• 1-1/3 Cups of Organic Long Grain White Rice
• ½ Cup Green Peas (frozen or fresh)

Directions:

• Cut chicken into large chunks then combine in a bowl with yogurt, ½ cup coconut milk, curry powder, lemon juice, garlic salt and pepper.
• Refrigerate several hours.
• Preheat broiler or grill.
• Alternate chicken on skewers with onions.
• Prepare rice according to package instructions substituting 1-cup coconut milk for 1 cup of the water and adding peas half way through the cooking.
• Grill or broil chicken onion skewers until cooked through and serve over the rice.