Chicken Skewers with Herbed Rice
- For the herbed rice
- 200 grams Basmati rice
- 70 grams mixed chopped Fresh herbs (such as parsley, basil, chervil)
For the herbed rice, mix rice with water in a 1:1 proportion. Bring to a boil add a pinch of salt and simmer about 20 minutes.
Meanwhile, for the chicken skewers, rinse the chicken breasts, pat dry and cut into 2 cm (approximately 3/4 inch) cubes.
Rinse the bell pepper, cut into quarters and remove the seeds and ribs. Rinse the cherry tomatoes and zucchini and cut the zucchini into 0.5 cm (approximately 1/4-inch) thick slices. Trim mushrooms and wipe clean with a dry paper towel.
Whisk olive oil, 1 teaspoon salt, 1 teaspoon pepper and 2 teasopoons paprika to make a marinade. Thread vegetables alternately with the chicken cubes on skewers and brush all sides with the marinade. Heat the canola oil in a grill pan and fry the skewers on all sides over high heat, about 5 minutes.
Mix finished rice with freshly chopped herbs. Serve with the chicken skewers on a plate.