Careme

Ingredients

• Chicken breast for stir fry

  12 oz $4.99
• Signature SELECT enriched long grain rice

  3/4 cup dry $2.50
• Green asparagus

  8 oz, trimmed $4.49
• Red bell pepper

  1 medium, cut into 1-inch pieces $0.99
• Mini cucumbers

  2, diced $1.99
• Grape tomatoes

  5 oz, halved $3.49
• Red onion

  1/4 small, thinly sliced $1.72
• Large lemon

  1, zested and juiced $1.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  1/4 cup chopped $2.49
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1 1/2 teaspoons
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat a grill to medium-high and lightly oil the grates; rinse the rice, trim the asparagus, cut the bell pepper, dice the cucumbers, halve the tomatoes, slice the red onion, mince the garlic, and chop the parsley.
2. In a small saucepan, combine the rice with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then turn off the heat and let it rest covered for 5 minutes.
3. Meanwhile, mix half the lemon juice, all the lemon zest, 1 tablespoon olive oil, garlic, oregano, 3/4 teaspoon salt, and several grinds of black pepper; toss with the chicken and let it marinate for 10 minutes while the grill finishes heating.
4. Make the relish by tossing the cucumbers, tomatoes, red onion, half the parsley, red wine vinegar, the remaining lemon juice, 1 teaspoon olive oil, and a pinch of salt and pepper; set aside.
5. Thread the marinated chicken and red bell pepper onto metal skewers, or use a grill basket; toss the asparagus with the remaining olive oil, salt, and pepper.
6. Grill the chicken skewers for 8–10 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F; grill the asparagus alongside for 5–7 minutes until crisp-tender and marked.
7. Fluff the rice with the remaining parsley, spoon it onto plates, top with grilled asparagus and chicken skewers, and finish with the cucumber-tomato relish.