1. Soak skewers in water 15 minutes. In medium bowl, whisk lime juice, 1 tablespoon soy sauce and ginger; add chicken, toss and let stand 15 minutes.
2. Remove chicken from marinade; reserve marinade. Thread chicken onto skewers; sprinkle with 1/4 teaspoon salt. Heat grill pan or large skillet over medium heat; spray with cooking spray. Add skewers; cook 5 minutes or until internal temperature of chicken reaches 165°, turning occasionally.
3. Prepare rice in skillet as label directs.
4. In small saucepot, heat reserved marinade to a boil over high heat; boil 1 minute. Whisk in honey and remaining 1/2 teaspoon soy sauce. Makes about 3 tablespoons.
5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.
- 10 g Fat
- 2 g Saturated Fat
- 63 mg Cholesterol
- 379 mg Sodium
- 50 g Carbohydrates
- 4 g Fiber
- 7 g Sugars
- 4 g Added Sugars
- 29 g Protein
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Nutritional Information
- 10 g Fat
- 2 g Saturated Fat
- 63 mg Cholesterol
- 379 mg Sodium
- 50 g Carbohydrates
- 4 g Fiber
- 7 g Sugars
- 4 g Added Sugars
- 29 g Protein
Directions
1. Soak skewers in water 15 minutes. In medium bowl, whisk lime juice, 1 tablespoon soy sauce and ginger; add chicken, toss and let stand 15 minutes.
2. Remove chicken from marinade; reserve marinade. Thread chicken onto skewers; sprinkle with 1/4 teaspoon salt. Heat grill pan or large skillet over medium heat; spray with cooking spray. Add skewers; cook 5 minutes or until internal temperature of chicken reaches 165°, turning occasionally.
3. Prepare rice in skillet as label directs.
4. In small saucepot, heat reserved marinade to a boil over high heat; boil 1 minute. Whisk in honey and remaining 1/2 teaspoon soy sauce. Makes about 3 tablespoons.
5. Divide rice into 4 bowls; top with avocado, mango, cucumber, bell pepper and chicken skewers. Drizzle with warm marinade.