Start by cutting your chicken breast into bite sized pieces for kabobs, but if you want to skip this step just be sure to adjust the meat cooking times below to account for the larger pieces of meat.

Mix together yogurt though pepper and stir well.

Stir in the 1/4 cup of olive oil until complete mixed.

Add chicken to a ziploc bag or large bowl. Pour marinade on top of chicken and toss to coat well. 

Marinate in the refrigerator from 2 hours until overnight. {You can get a good marinade out of 2 hours but I just usually let it stay there overnight so it works while I sleep.}

Toss vegetables with 2 Tbsp of olive oil. Thread vegetables and chicken pieces onto skewers.

Cook over medium heat on grill, turned occasionally, for 7-10 minutes or until done. {Don't have a grill? Maybe it is raining? No problem...just cook them on a baking sheet in the oven at 350 degrees for about 15 minutes. Turn them over at the 10 minute mark.}

While the kabobs cook, prepare the rice according to the directions on the package. Basically pot of boiling water + bag of rice = couldn't be easier to make perfect rice in under 10 minutes!

Toast sliced almonds in a small pan over low heat, stirring occasionally, while the rice is cooking. Mix almonds with cooked rice.

Serve kebabs on top of the almond basmati rice.