You Will Need:
1 c. wild rice
2 Fresh rosemary sprigs
Freshly ground black pepper
1 1/2 lb. boneless, skinless chicken breasts, cut into long 1/2″-thick strips
extra-virgin olive oil
bamboo skewers, soaked in water
sea salt, such as Maldon
Cook rice according to package instructions. Meanwhile, in a small bowl mix together 1 teaspoon chopped fresh rosemary, zest of 1 lemon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside. Cut remaining lemons in half.
In a medium mixing bowl toss chicken with a drizzle of olive oil. Sprinkle rosemary-lemon seasoning evenly all over; massage into chicken. Thread chicken onto skewers.
Preheat grill on medium-high. Place chicken and lemons cut side down on the grill. Grill lemons until caramelized and grill marks appear, 2 to 3 minutes. Cook chicken until lightly charred, 3 to 4 minutes on each side. Keep flipping every 2 minutes until internal temperature reaches 165 degrees F. Transfer to a clean plate and cover loosely with foil.
Serve skewers over bed of wild rice with grilled lemons. For extra flavor, top with zest of grilled lemons, chopped fresh rosemary, and sprinkle of sea salt.
See Recipe in delish.com