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In a medium bowl, whisk together olive oil, lemon juice, crushed red pepper, salt, thyme, and black pepper; set aside. Cut zucchini in half crosswise. Chop half of the zucchini; cut the remaining zucchini lengthwise into thin slices. Add zucchini slices, chicken, onion and tomatoes to olive oil mixture; toss to coat. On twelve 8-inch skewers, alternately thread chicken pieces, zucchini slices, onion wedges and tomatoes, leaving 1/4 inch between pieces.
For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning occasionally.
Meanwhile, for vegetable rice, coat a large skillet with cooking spray. Heat skillet over medium heat. Add chopped zucchini, bell pepper and garlic. Cook and stir 3 minutes. Add kale, broth, and Cajun seasoning. Simmer, covered, about 5 minutes or until kale is tender. Stir in cooked rice; heat through. Serve skewers with rice mixture.