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Close-up of perfectly grilled chicken skewers with red peppers and onions, served over rice with a side of tomato and cucumber salad.

Grilled Chicken Skewers with Lemon Herb Rice

Grilled Chicken Skewers are a simple and satisfying meal prep option packed with bright flavors and lean protein. Tender chicken is marinated in lemon, garlic, and herbs before being grilled to perfection and paired with fluffy rice and fresh vegetables. This Mediterranean-inspired recipe is easy to make ahead and stays delicious throughout the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Dinner, Meal Prep
Cuisine: Mediterranean
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the chicken skewers
  • 2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the rice
  • 1 1/2 cups uncooked long grain rice
  • 3 cups low sodium chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
For the vegetables
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
For serving
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt

Equipment

  • grill or grill pan
  • Skewers
  • Food Thermometer

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, parsley, salt, and black pepper.
  2. Add the chicken cubes and toss until coated. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  3. Thread the chicken onto skewers, alternating with chunks of bell pepper and red onion.
  4. Cook the rice according to package directions using chicken broth instead of water. Stir in lemon juice and parsley after cooking. Fluff with a fork.
  5. Preheat a grill or grill pan to medium-high heat.
  6. Grill the skewers for 10 to 12 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and has light char marks.
  7. In a small bowl, stir together the Greek yogurt, lemon juice, dill, and salt.
  8. Divide the rice among 5 meal prep containers.
  9. Add the grilled chicken skewers, cucumber, and cherry tomatoes to each container.
  10. Store the yogurt sauce separately and drizzle over the bowls before serving.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before grilling. Chicken should be cooked to an internal temperature of 165°F as measured with a food thermometer.