4 oz. boneless, skinless chicken breasts
1 green pepper
1 large onion
8 oz. cherry tomatoes
Salt and pepper
8 oz. brown rice, cooked
4 skewers (if wooden, soak in water before hand)
Cut the chicken and green pepper into 1-inch squares and skewer alternately with tomatoes and onions. Brush with olive oil and sprinkle with salt and pepper to taste. Grill kebobs for 8–10 minutes or until cooked through. Serve with brown rice.
Tip: Substitute steak for chicken. Also try zucchini and mushrooms in place of tomatoes and onions.