Marinated Chicken Skewers with Veggie Brown Rice

Steps

1. a full kettle to the boil. Preheat BBQ grill or hot plate to medium (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Slice chicken lengthways into 2cm strips. In a bowl whisk together all remaining marinated chicken ingredients (except skewers).
4. Add chicken to marinade and leave for 5–6 minutes while you prepare the rest of the meal. Grate courgette and dice cucumber 1cm. Set both aside. Finely chop broccoli, place in a heat-proof bowl and cover with boiling water. Cover and leave for 5–6 minutes, until bright green and tender. Drain.
5. Thread pieces of chicken onto skewers. Heat a drizzle of oil in a large fry-pan on medium heat and cook chicken, in batches, for 2–3 minutes each side, or until just cooked through. Remove from pan and cover in foil to rest for a few minutes. In a large bowl mix all rice dressing ingredients together
6. Add cooked rice, courgette, cucumber and broccoli and toss to combine. Season to taste with salt and pepper.
7. Divide veggie brown rice between plates and top with marinated chicken skewers.