This six-pack-friendly take on chicken kabobs is the perfect way to switch up mundane chicken. 


  • 8 oz chicken breast, boneless, skinless
  • 2 8-inch wooden skewers
  • 1 cup brown rice, cooked
  • 1 tbsp spring onion, minced
  • 1 tbsp red bell pepper, minced
  • 1 cup spinach, chopped
  • 1 tbsp black olives, minced
  • 1⁄4 cup tomatoes, diced
  • 1⁄2 tbsp lemon juice, freshly squeezed
  • 1⁄2 tbsp extra-light olive oil
  • to taste freshly ground pepper


  1. Combine all ingredients in a small bowl; set aside.
  2. Preheat barbecue to medium-high heat.
  3. Rinse chicken, and pat dry.
  4. Cut into 11⁄2-inch pieces, then thread chicken onto 8-inch wooden skewers.
  5. Grill 8–10 minutes or until chicken is done, turning occasionally.
  6. Add remaining ingredients to 1 cup of brown rice; toss until combined.
  7. Top with chicken kabobs. Serve.
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