Lemon-Cilantro Chicken Kebab with Veggie Rice Pilaf & Blueberry Salsa

Directions

1. Prep the spices and wash all produce; if using wooden skewers, soak them in water.
2. Dice carrot and onion; place them in a bowl, and then cut zucchini into small pieces to join them.
3. Warm a medium pan and start sautéing the carrot, onion, and zucchini with a light drizzle of oil until they begin to soften.
4. Rinse the jasmine rice under cold water, then add it to the pan with water. Bring to a boil, cover, and simmer on low until the liquid is absorbed and the rice is tender, about 15–18 minutes.
5. Make the marinade by mincing garlic, finely chopping half the cilantro, and whisking with lemon zest and juice, oil, and spices; toss chicken pieces in the mixture to coat.
6. If using skewers, thread marinated chicken; otherwise, place chicken pieces on a plate for cooking in a grill pan or skillet.
7. Heat a grill pan or skillet over medium-high heat and cook the chicken until no longer pink inside, about 8–10 minutes, turning to cook evenly.
8. Chop the jalapeño, adding it to the reserved cilantro with blueberries, a splash of vinegar, oil, honey, and a pinch of salt and pepper to make the salsa.
9. Fold the remaining cilantro into the salsa just before serving and adjust seasoning as needed.
10. Plate the rice pilaf, lay on the chicken kebabs, and top with blueberry salsa for a balanced plate.