Peruvian Chicken & Vegetable Skewers with Cilantro-Lime Rice

Name: Peruvian Chicken & Vegetable Skewers with Cilantro-Lime Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1 pound chicken breast or thighs (boneless, skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 2 limes (juiced); 2 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon dried oregano; 0.25 teaspoon cayenne pepper; 0.75 teaspoon salt (to taste); 0.5 teaspoon black pepper (to taste); 1 red bell pepper (cut into 1-inch pieces); 1 yellow bell pepper (cut into 1-inch pieces); 1 red onion (small, cut into 1-inch wedges); 1.5 cup white rice (uncooked); 3 cup water; 0.25 cup fresh cilantro (chopped); 15 ounce black beans (rinsed and drained); 0.5 cup Roma tomato (chopped); 0.25 cup red onion (chopped); 1 tablespoon red wine vinegar; 1 tablespoon fresh cilantro (for garnish)

Flavorful chicken and colorful vegetables marinated in zesty Peruvian-inspired spices, grilled to perfection on skewers, served with bright cilantro-lime rice and a refreshing black bean salad.

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 2
Cuisine: Peruvian
Difficulty: Medium
Cost: $7.76/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 pound chicken breast or thighs (boneless, skinless, cut into 1-inch cubes)
2 tablespoon olive oil
2 limes (juiced)
2 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon dried oregano
0.25 teaspoon cayenne pepper
0.75 teaspoon salt (to taste)
0.5 teaspoon black pepper (to taste)
1 red bell pepper (cut into 1-inch pieces)
1 yellow bell pepper (cut into 1-inch pieces)
1 red onion (small, cut into 1-inch wedges)
1.5 cup white rice (uncooked)
3 cup water
0.25 cup fresh cilantro (chopped)
15 ounce black beans (rinsed and drained)
0.5 cup Roma tomato (chopped)
0.25 cup red onion (chopped)
1 tablespoon red wine vinegar
1 tablespoon fresh cilantro (for garnish)

Instructions

Marinate chicken: In a medium bowl, combine chicken cubes with 1 tablespoon olive oil, juice of 1 lime, minced garlic, ground cumin, smoked paprika, dried oregano, optional cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and let marinate for at least 20 minutes (or up to 4 hours in the refrigerator).
Cook rice: In a medium saucepan, combine 1 1/2 cups white rice and 3 cups water. Add 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
Assemble skewers: Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion wedges onto skewers, alternating components. If using wooden skewers, soak them in water for 30 minutes prior to prevent burning.
Cook skewers: Heat a grill or grill pan to medium-high heat. Lightly oil the grill grates. Grill skewers for 4-5 minutes per side, turning occasionally, until chicken is cooked through and vegetables are tender-crisp.
Make black bean salad: In a small bowl, combine rinsed and drained black beans, chopped Roma tomato, chopped red onion, 1 tablespoon red wine vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well.
Finish cilantro-lime rice: Once rice is cooked, fluff with a fork. Stir in 1/4 cup chopped fresh cilantro and the juice of 1 lime.
Serve: Serve the grilled Peruvian Chicken & Vegetable Skewers with cilantro-lime rice and black bean salad. Garnish with fresh cilantro if desired.

Notes

Chicken can be grilled in batches if your grill is small. Marinating the chicken longer will enhance the flavor.

Nutrition (per serving)

Calories: 780
Protein: 58.7 g
Carbohydrates: 88.5 g
Fat: 19.3 g
Fiber: 12.1 g
Sodium: 1150 mg
Saturated Fat: 3.1 g
Sugar: 7.3 g
Cholesterol: 128 mg