Flavorful Greek-inspired bowls featuring tender chicken kebabs, hearty brown rice, Rustic Tuscan Chickpeas, and a fresh cucumber-tomato salad with a zesty lemon-vinegar dressing.
Add the brown rice and water to a medium saucepan. Bring to a boil and reduce to a simmer. Cook covered to the boxes instructions until soft (typically about 30-40 min). Drain the Bush’s Sidekick Chickpeas and set aside. Cut the chicken breasts into about 1-inch cubes. Soak your bbq skewers in water to prevent burning. Add the chicken to a bowl with the avocado oil, paprika, oregano, garlic powder, pepper, and sea salt. Use your hands to mix together until the seasoning and oil fully coat the chicken. Shove the meat on the skewers to make kebabs. Heat your grill to hot and add your skewers to the grill. Cook for about 2-3 minutes on each side till brown and cooked all the way through. Remove the skewers from the grill and let rest while you prep the rest of the bowl. Chop the cucumbers and tomatoes and add them to a bowl with the minced red onion, parsley, olive oil, red wine vinegar, lemon juice, and sea salt. Mix together till fully combined. To assemble the bowl lay down half of the rice at the bottom, scoop out some salad on one side and pour half of the beans on the other. Top with the chicken skewers. Enjoy!
