1 lb. boneless, skinless chicken breast or thigh meat, cut into 1” pieces
2 bell peppers, assorted colors, diced into 2” squares
1 red onion, cut into 8ths
3 Tbsp olive oil
1 Tbsp red wine vinegar
¼ cup torn basil leaves
1 tsp. dried oregano
1 tsp. chile flakes
1 clove garlic, finely minced
1 tsp. kosher salt
½ tsp. freshly ground pepper
1 package RightRice
8 bamboo skewers, soaked in water for 30 minutes before using
In a large mixing bowl, combine the chicken, bell peppers, onion, olive oil, vinegar, basil leaves, oregano, chile flakes, garlic, and salt and pepper. Stir to combine and cover. Refrigerate for at least 1 hour or up to 8 hours.
When ready to cook, thread each skewer with the chicken, peppers, and onion. Place on a preheated grill or grill pan and cook, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred, about 8-10 minutes.
Cook the RightRice according to the packaging instructions.
Serve two skewers person on top of the rice.