Ingredients

• 1

  cup
  Organic Brown Jasmine Rice suggested substitutions
• 2

  lb
  chicken thighs, boneless, skinless
• 2
  lemons, sliced into ¼” circles
• 1
  red onion, large, sliced into 1” pieces
• 2
  zucchini or summer squash, sliced into ½” circles
• 4

  tbsp
  extra virgin olive oil, divided
• 2

  tbsp
  lemon juice
• 1

  tbsp
  lemon zest
• 2

  tsp
  oregano, dried
• 1

  tsp
  basil, dried
• 1

  tsp
  thyme, dried
• 3
  cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• Cherry tomatoes, sliced cucumbers, feta cheese for garnish
• 1 ³⁄₄

  cups
  water
• Zest of 2 limes
• Zest of 1 orange
• Zest of 2 lemons

Instructions

1. Add 1 cup of Lundberg Family Farms Organic California Brown Jasmine Rice and 1 ¾ cups of water to a small saucepan. Bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer, and cook for 40 minutes. Let stand for 10 minutes.
2. In a medium bowl, combine 2 Tbsp. olive oil, lemon juice, lemon zest, oregano, basil, thyme, and garlic to form the marinade.
3. Slice chicken thighs into 1” pieces, combine with marinade, and refrigerate for at least 30 minutes but no longer than 24 hours. Store in a container of your choice.
4. Skewer lemon slices, red onion, zucchini, and chicken in desired order. Brush remaining 2 Tbsp. olive oil over assembled skewers and add salt and black pepper to taste.
5. Heat grill to 350 degrees and cook skewers, turning occasionally, until internal temperature of chicken is at 165 degrees (about 12 minutes). Remove from grill and set aside to cool for 5 minutes.
6. Once rice has completed cooking, stir in lemon, lime, and orange zest to taste. Salt to taste.
7. Layer the citrus rice on each plate and place 2 skewers over the rice (removing skewer if desired).
8. Garnish with cherry tomatoes, cucumbers, and feta cheese. Enjoy!