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PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. SOAK the wooden skewers in water for at least 15 minutes to prevent them from burning. Start with the roasted veggies.
PEEL the red beets and chop them into small wedges. SLICE the zucchini in thick strips. PEEL the red onion and slice into thick wedges. COMBINE red beets, zucchini and red onion with olive oil, pepper and salt.
ROAST in the oven for 30 minutes, depending on the size of the veggies. After 10 minutes of roasting, slice the cherry tomatoes in half and also add them to the oven dish. If you're adding them at the beginning, they will become mushy.
Meanwhile, FILL a medium-sized pan with water and salt and bring it to a boil. COOK the rice according to the package. REMOVE any excess fat and muscles from the chicken fillets.
CUT the fillets into bite-size pieces and add them to a bowl along with the juice of half a lemon and season with pepper and salt. Let them marinate for 15 minutes.
You can follow our easy recipe for making your own pesto and slice some lemon to garnish your dish later on.
DRAIN the rice and mix in zest and juice of 1 lemon and place the lid on. LACE the chicken pieces onto the skewers. HEAT olive oil in a large skillet and cook the chicken skewers on both sides for about 4 minutes, or until golden brown.
Always check if the chicken is fully cooked before serving. REMOVE the chicken from the skillet and add in a few slices of lemon and cook them on both sides for a minute.
DIVIDE rice and veggies over 4 plates along with 2 chicken skewers per person and finish it off with pesto on the chicken and a few baked lemon slices.