- 3 pounds skinless chicken breasts
- 1 1/2 cups fat free Italian salad dressing
- 1 1/2 cups orange juice
- 1 cup water
- 1 teaspoon olive oil
- 2 cups instant brown rice
- 1 (16 ounce) can BUSH'S® Garbanzo Beans, rinsed and drained
- 1 cup canned diced pineapple in juice, drain juice and reserve
- 1/2 cup green onion, chopped
- 1/2 teaspoon grated orange zest
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
- Paprika
- Cut chicken into 1-inch cubes; place in pie pan and top with Italian dressing. Put in refrigerator for 30-45 minutes.
- In saucepan, bring orange juice, water and olive oil to a boil. Add brown rice and mix together. Cover and simmer 10 minutes. Remove from heat. Transfer mixture to large bowl and stir in BUSH's BEST Garbanzo Beans, pineapple, green onion, and orange zest.
- In small bowl, whisk together lemon juice, garlic, paprika and 1/3 cup of reserved pineapple juice. Add to bean mixture and toss. Refrigerate three hours before serving.
- When ready to serve, put chicken on skewers and cook on grill, until there is no pink in the middle. Serve kebob warm with chilled brown rice.