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Grilled Chicken and Orange Skewers With Zucchini Rice

Grilled Chicken and Orange Skewers With Zucchini Rice
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Serves 4| Hands-On Time: | Total Time:


  1. Soak 8 small wooden skewers in water for at least 15 minutes.
  2. Cook the rice according to the package directions. Remove from heat, sprinkle the zucchini over the rice, cover, and let stand 5 minutes. Fluff the rice with a fork and fold in the zucchini.
  3. Meanwhile, in a large bowl, toss the chicken, onion, and orange with the oil, cumin, cayenne, ¾ teaspoon salt, and ¼ teaspoon black pepper; thread onto the skewers. Heat a grill or grill pan to medium, lightly oil the grate, and grill the skewers, turning occasionally, until the chicken is cooked through and the onion is just tender, 15 to 18 minutes. Serve with the rice.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 473
  • Fat 17g
  • Sat Fat 4g
  • Cholesterol 93mg
  • Sodium 454mg
  • Protein 30g
  • Carbohydrate 48g
  • Sugar 5g
  • Fiber 2g
  • Iron 3mg
  • Calcium 55mg
What does this mean? See Nutrition 101 .

Quick Tip

Play up the citrus flavor of the kebabs by adding a teaspoon of finely grated orange zest to the rice along with the zucchini.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.