Lunch: Spicy Chicken Kabobs

The tang of green onions, soy sauce, gingerroot, and allspice adds a burst of island flavor to these juicy low-fat kabobs.

This recipe includes superfoods such as:

Brown Rice

Health benefits of Spicy Chicken Kabobs

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

12 bamboo skewers
1 c. brown rice
1 1/2 bunch green onions
1 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tbsp. salad oil
1 tsp. salt
2 tsp. peeled, grated gingerroot
1/4 tsp. crushed red pepper
25 whole allspice
6 medium-size skinless, boneless chicken-breast halves
1 large red pepper

Instructions

Soak bamboo skewers in water to prevent charring when broiling. Prepare brown rice as label directs.
Meanwhile, coarsely cut up 1 bunch green onions. In blender at medium speed, blend cut-up green onions, sugar, soy sauce, Worcestershire sauce, salad oil, salt, gingerroot, crushed red pepper, and allspice until pureed.
Cut chicken into 1 1/2-inch chunks. Cut red pepper into 1-inch pieces. Cut remaining green onions into 2-inch-long pieces.
Preheat broiler if manufacturer directs. In bowl, toss chicken with pureed spice mixture to coat. On bamboo skewers, alternately thread chicken, red pepper, and green onions.
Place kabobs on rack in broiling pan. Brush any remaining spice mixture on chicken. With oven rack at closest position to source of heat, broil kabobs 10 minutes or until chicken just loses its pink color throughout, turning skewers once halfway through cooking time. Arrange rice and chicken kabobs on warm large platter.

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