Chicken Kebabs & Turmeric Rice

This meal is delicious, full of veg, fun & versatile! It’s something you can prep in advance and take to a barbecue or in your kids lunch box.

For added gut-loving goodness, cook the rice in bone broth or meat stock instead of water and refrigerate for 24 hours before serving. Cooked and cooled rice contains resistant starch that the beneficial bacteria in your gut LOVE! You can use any combination of veg, but this lot is colourful & delicious.

ps. don't be fooled by the steps and ingredients. It all comes together very quickly!

Ingredients

Turmeric Rice

Pinch salt

1/2 tspn Turmeric powder

1 cup long grain white rice

Skewers

2 large Chicken thighs, cut into large cubes

1 Red capsicum, cut into 1” squares

2 small Zucchinis, cut into 3cm rounds

1 Red onion, cut into eighths

1/2 Eggplant, cut into large cubes

5 medium mushrooms, quartered

Marinade

1/4 cup coconut aminos

1 tbsp tamari

1 tsp fish sauce

2 cloves garlic, grated

1 square inch fresh Ginger, grated

Peanut Satay

1/3 cup Crunchy Peanut butter

1/2 cup coconut milk

1 small chilli, finely chopped

1 Garlic clove, grated

1 square inch fresh Ginger, grated

1 tsp coconut aminos

Pinch salt

Preheat oven to 200 degrees celsius. Soak bamboo skewers in water to avoid splintering. Prepare chicken and vegetables and toss in marinade.

Thread ingredients on and place on a lined baking tray.

Bake for 40-45 mins, turning over halfway.