Ingredients
Scale
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
Instructions
- 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.
- When ready to cook, skewer 5 – 6 pieces of chicken per skewer and grill for about 6 -8 minutes, turning once.
- 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.)
- 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.
- Add spinach and saute until wilted (about 3 – 4 minutes), stirring frequently with tongs. Remove and let cool slightly.
- When rice is done, pour into large bowl. Mix in cooked spinach and fresh mint.
- When serving, put rice on plate and a few chicken skewers on top. Drizzle dish with honey.