LEMON GARLIC KABOBS WITH RICE AND SALAD
Ingredients
- 1 cup grape tomatoes
- 1 orange or yellow bell pepper roughly chopped
- 1 large red onion roughly chopped
- 1 large yellow squash roughly chopped
- 1 large zucchini roughly chopped
- 1 tablespoon garlic powder
- 1 large lemon juiced
- 1 heaping tablespoon coconut oil
- 1 tablespoon ground cumin
- Sea salt and black pepper to taste
Instructions
- Omnivore Option: 4 chicken breasts, roughly chopped
- Add all the ingredients to a large mixing bowl (add chicken if you are doing the omnivore option). Mix well and marinate in the refrigerator for at least 1 hour (overnight is best).
- Preheat the oven to 400 degrees F.
- Take the bowl and vegetables and add them to the skewer. Add chicken if you are doing the omnivore option. Place the skewers onto a baking sheet and bake for 20 to 30 minutes. The chicken may take longer to cook. Check at the center of chunks of meat to make sure the chicken is fully cooked before serving. Serve with rice and salad.
Notes
Basic Brown Rice
1 cup brown rice
1 ¼ cups water
1 teaspoon sea salt Add the rice, water, and sea salt to a pot over medium flame. Place a lid on the pot, allowing a little bit of air to escape on the side so that it does not boil over. Cook for about 30 to 40 minutes. Resist the urge to stir the rice as this makes it mushy. Once the rice has absorbed all the water, the rice should be soft. If it is still hard, add about ¼ cup of water and let it cook for an additional 5 minutes. Once the rice is done, turn off the heat and let it sit, covered, for at least 5 minutes before serving. Large Salad
8 cups mixed greens
1 cup shredded carrots
1 cup sliced radishes
1 large cucumber, chopped
2 avocados, sliced
2 lemons, juiced
¼ cup extra virgin olive oil
1 tablespoon dried thyme
sea salt and black pepper, to taste Add all the ingredients in a large mixing bowl and stir well. Serve immediately.
1 cup brown rice
1 ¼ cups water
1 teaspoon sea salt Add the rice, water, and sea salt to a pot over medium flame. Place a lid on the pot, allowing a little bit of air to escape on the side so that it does not boil over. Cook for about 30 to 40 minutes. Resist the urge to stir the rice as this makes it mushy. Once the rice has absorbed all the water, the rice should be soft. If it is still hard, add about ¼ cup of water and let it cook for an additional 5 minutes. Once the rice is done, turn off the heat and let it sit, covered, for at least 5 minutes before serving. Large Salad
8 cups mixed greens
1 cup shredded carrots
1 cup sliced radishes
1 large cucumber, chopped
2 avocados, sliced
2 lemons, juiced
¼ cup extra virgin olive oil
1 tablespoon dried thyme
sea salt and black pepper, to taste Add all the ingredients in a large mixing bowl and stir well. Serve immediately.