Yummy Honey Chicken Kabobs & Coconut Rice

Yummy Honey Chicken Kabobs~We tried these kabobs out for dinner last night. Matt has I think a charcoal grill? anyway, we haven't had it long but the chicken got some charred spots. Still, we enjoyed our dinner and that's all that matters.

Yummy Honey Chicken Kabobs~adapted from allrecipes.

4 T. olive oil
4 T. honey
4 T. teriyaki sauce
1/4 tsp. black pepper
2 cloves garlic
3 boneless chicken breast- cut into cubes
1 white or yellow onion, chop all the veggies into chunks
1 zucchini
1 red bell pepper
wooden skewers (let them soak in water for a couple hours to prevent burning)

1. In a medium sized bowl whisk together the first 5 ingredients.
2. Put chicken in a plastic baggie and pour in some sauce to marinate.
3. Put veggies in a separate baggie and pour in sauce to marinate.
4. Save some of the sauce to baste onto the kabobs while grilling.

I let it all marinate in the fridge for about 3 hours.

5. Make your kabobs and grill for 12-15 min. or until juices run clear.

Coconut Rice

Coconut Rice~ recipe by me.

1.5 T. coconut oil
1.5 cups of long grain white rice
3 c. water
1 tsp. salt
1 c. shredded unsweetened coconut flakes
low calorie spray butter or oil

1. Warm up the coconut oil in a pot. Add the rice and lightly toast.
2. Pour in 3 cups of water and 1 tsp. salt. Bring to a boil then cover and simmer for 15 minutes.
3. Spray a pan with butter and put in the coconut flakes. Carefully toast under a broiler.
4. When rice is done. Turn off the burner. Keep the lid on! Let sit for 5 minutes.
5. Stir half of the coconut flakes into the rice. Sprinkle more on top to make it pretty!