Greek Chicken Souvlaki Skewers with Rice

• 98
  1 1/2 lb chicken breast, cut into 1-inch cubes

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 94
  2 tbsp organic extra-virgin olive oil, divided

  Organic Everyday Extra Virgin Olive Oil94$26.00Buy from Kosterina
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 tbsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 1 tsp fine sea salt, divided
• 1/2 tsp black pepper, freshly cracked
• 84
  1 cup white basmati rice, rinsed

  Basmati Rice84$22.99Buy from Banyan Botanicals
• 1 3/4 cups water
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 90
  3 1/2 oz goat feta, crumbled

  Raw Goat Feta90$15.09Buy from Nourish Food Club

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1. 1

   Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper. If using wooden skewers, soak them in warm water for 10 minutes.

2. 2

   In a medium saucepan, combine the rinsed white basmati rice, water, and 1/2 teaspoon of salt. Bring to a rolling boil over medium-high heat for about 2 minutes.

3. 3

   Cover the rice saucepan with a tight-fitting lid, lower the heat to gentle low, and let it simmer undisturbed for 12 minutes until all liquid is absorbed.

4. 4

   While the rice simmers, combine the chicken breast cubes, 1.5 tablespoons of organic extra-virgin olive oil, minced garlic, dried oregano, black pepper, and the remaining 1/2 teaspoon of salt in a bowl, tossing until thoroughly coated.

5. 5

   Thread the marinated chicken cubes evenly onto four skewers and place them on the prepared baking sheet with space between each skewer.

6. 6

   Bake the skewers at 425°F (220°C) for 12 to 14 minutes, turning once halfway through, until the edges are lightly browned and the chicken reaches an internal temperature of 165°F (74°C).

7. 7

   Remove the cooked rice from the heat, uncover, and immediately stir in the cherry tomato passata and remaining 1/2 tablespoon of organic extra-virgin olive oil until warm and evenly distributed, then rest for 3 minutes.

8. 8

   Fluff the tomato basmati rice with a fork, divide among four plates, top each serving with a chicken souvlaki skewer, and scatter the crumbled goat feta evenly over the top.