Yield: 1 servings
|1 kilograms||Chicken breast or thigh fillets cut into|
|2||Lemons juice only|
|6 tablespoons||Olive oil|
|4||Sprigs rosemary chopped|
|2||Red capsicums cut into chunks|
|2||Yellow capsicums cut into chunks|
|200 grams||Small mushrooms|
|2 smalls||Spanish onions quartered|
|2 cups||Long grain rice|
|1 cup||Raw shelled peas|
|1||440 gram can sweet corn drained|
Mix together the juice from the lemon, the olive oil and rosemary and mix with the chicken pieces. Leave for 30 minutes to marinate.
Boil the rice in salted water for 10 minutes or until soft then drain.
Return the rice to the saucepan with the peas and corn. Add 1 tablespoon of butter or margarine and stir well to mix. Set aside and keep warm.
When the chicken has marinated, drain the meat from the liquid and thread onto metal skewers (or wooden ones), alternating chicken, capsicum, mushrooms and onion.
Place under a hot grill and cook until the chicken is cooked through and the vegetables are softened.
Serve the skewers on a warm rice salad.
Converted by MC_Buster.
Per serving: 919 Calories (kcal); 104g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 62mg Cholesterol; 234mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.