Hawaiian Chicken Kebabs with Coconut Rice

Makes 4 serving

Ingredients

• 1–2 chocolate rice cakes1½ lbs boneless, skinless chicken breast, cut into 1-inch cubes

• 1 large red bell pepper, cut into chunks

• 2 cups fresh pineapple, cut into chunks

• 1 tbsp avocado oil

• Seasonings: garlic powder, onion powder, paprika, salt, and black pepper

• 1 cup jasmine rice

• 1 cup light coconut milk

• 1 cup water

• ¼ tsp salt

Instructions:

In a large bowl, toss the chicken with avocado oil, garlic powder, onion powder, paprika, salt, and pepper. Thread the chicken, pineapple, and red bell pepper onto skewers. Grill over medium-high heat for 10–12 minutes, turning occasionally. While the kebabs cook, prepare the coconut rice. Rinse the jasmine rice until the water runs clear. Add the rice, coconut milk, water, and salt to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Serve the chicken kebabs over a bed of coconut rice.

Nutrition (1 serving - 2 kebabs) | Calories: 435, Protein: 39g, Carbs: 42g, Fat: 12g, Fiber: 2g