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Honey Drizzled Chicken Skewers with Green Rice

  • Yield: 4 - 6 servings 1x



For Honey Chicken Skewers:

  • 1 1/4 pound chicken breast, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons chopped green onions (about one), green and white parts
  • 1 tablespoon rosemary, chopped
  • 1 teaspoon smoked paprika
  • Juice from 1 lime
  • Extra honey for drizzling

For Green Rice:

  • 1 cup uncooked brown jasmine rice, rinsed
  • 1 tablespoon olive oil
  • 1/4 cup chopped green onions (about 2), green and white parts
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 (6 ounce) bag baby spinach, chopped (about 8 cups)
  • 2 tablespoons fresh mint, chopped


  1. For the chicken, in a large plastic bag, add chicken, olive oil, garlic, honey, green onions, rosemary, smoked paprika and lime juice. Seal and marinade in refrigerator for at least 4 hours or overnight.
  2. When ready to cook, skewer 5 – 6 pieces of chicken per skewer and grill for about 6 -8 minutes, turning once.
  3. For the rice, bring 2 cups of water to a boil in a large pot. Add rice, cover and reduce heat to low. Cook about 35 minutes (or according to package instructions.)
  4. While rice is cooking, heat oil in large skillet over medium heat. Saute green onions, garlic and smoke paprkia for about 2 minutes, stirring often with tongs.
  5. Add spinach and saute until wilted (about 3 – 4 minutes), stirring frequently with tongs. Remove and let cool slightly.
  6. When rice is done, pour into large bowl. Mix in cooked spinach and fresh mint.
  7. When serving, put rice on plate and a few chicken skewers on top. Drizzle dish with honey.