Chicken souvlaki greek lemon rice

Ingredients

1) Chicken Souvlaki :

• 1 boneless, skinless chicken breast, sliced or chunked, as you like
• 3 tablespoons lemon juice
• 3 sprigs of fresh thyme or about 1/2 teaspoon dried
• 4 cloves garlic
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 2 teaspoon olive oil
• 1/2 zucchini, chunked
• bamboo skewers, soaked

2) Greek-style Lemon Rice:

• 3/4 cup uncooked basmati or jasmine rice
• 1 cup chicken broth
• 1/2 cup water
• 1 medium onion, diced
• 1/4 cup pine nuts or walnuts, chopped
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried mint
• 2 tablespoons lemon juice
• 1/2 cup crumbled feta

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Preparation

• 1) Stir together lemon juice through olive oil in a bag or flat dish. Add chicken and coat well. Refrigerate and let marinate for at least 30 minutes — but it will be better if you wait a few hours.
• If you’re grilling outside, make sure the skewers have been soaked for 30 minutes so they don’t catch fire.
• If you’re using a grill pan or indoor grill, this step can be safely skipped. Skewer the chicken and zucchini, if using. Grill for 3 – 5 minutes until done.
• 2) Combine rice, broth and water in a rice cooker and turn it to Cook. While it cooks, saute onion over medium heat in about a tablespoon of oil until soft, about 5 minutes.
• Stir in nuts and, stirring constantly, cook until golden brown. In a small dish, stir together spices and lemon juice.
• When the rice cooker is done, add the onion/nut mixture and lemon juice mixture, stirring and fluffing the cooked rice to combine.
• Close the cover and keep the cooker on the Keep Warm setting for about 5 – 10 minutes. Serve, topping with crumbled feta if desired.