Peel onion, cut in half, and then cut halves into quarters. Cut green onion crosswise into slices and zucchini into medallion-sized pieces. In a large bowl, toss zucchini and onion with olive oil, salt, and pepper.

large bowl, cutting board, knife

2 red onions / 4 stalks green onion / 2 zucchini / 1 tbsp olive oil / salt / pepper

In a small saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and cook over low heat for approx. 10 min. Remove from heat and let sit, covered, for approx. another 10 min. Pat dry chicken breast with a paper towel. Cut into bite-sized pieces.

small saucepan, cutting board, knife

300 g rice / 530 ml water / 0.5 tsp salt / 300 g chicken breast

Preheat oven to 200°C/390°F. Thread chicken, zucchini, and red onion onto wooden skewers. In a large frying pan, heat up olive oil over medium heat and sauté skewers for approx. 2 – 3 min. per side. Then, place on a parchment paper-lined baking sheet and place in preheated oven at 200°C/390°F and bake for approx. 10 – 12 min.

baking sheet, oven, wooden skewers, parchment paper

0.5 tbsp olive oil

Finely mince garlic. Then, in a small saucepan, mix together garlic, coconut milk, soy sauce, and sugar. Bring to a simmer over medium heat and cook for approx. 5 – 6 min. until creamy and slightly thick. Meanwhile, in a grease-free frying pan, toast sesame seeds over medium heat for approx. 1 – 2 min. until lightly brown and fragrant. Finally, fluff rice with a fork, transfer to a plate, top with chicken and vegetable skewers, and drizzle with coconut milk sauce. Garnish with roasted sesame seeds and chopped green onions. Enjoy!

large frying pan, small saucepan

0.25 clove garlic / 500 ml coconut milk / 60 ml soy sauce / 1 tsp sugar / 40 g sesame seeds