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Grilled Chicken Rice Veggies
Grilled Chicken, Rice & Veggies
YIELD Makes 1 serving
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INGREDIENTS
| 1 | boneless skinless chicken breast (about 3 ounces) |
| 3 | tablespoons reduced-fat Italian salad dressing, divided |
| 1/2 | cup fat-free reduced-sodium chicken broth |
| 1/4 | cup uncooked rice |
| 1/2 | cup frozen broccoli and carrot blend, thawed |
PREPARATION:
- Place chicken and 1 tablespoon salad dressing in resealable food storage bag. Seal bag; turn to coat. Marinate in refrigerator 1 hour.
- Remove chicken from marinade; discard marinade. Grill chicken over medium-hot coals 8 to 10 minutes or until chicken is no longer pink in center.
- Meanwhile, bring broth to a boil in small saucepan; add rice. Cover; reduce heat and simmer 15 minutes, stirring in vegetables during last 5 minutes of cooking. Remove from heat and stir in remaining 2 tablespoons dressing. Serve with chicken.
This recipe appears in: Chicken
NUTRITIONAL INFORMATION:
| Serving Size: | 1 chicken breast with about 1-1/4 cups cooked rice and vegetable mixture |
| Fiber | 4 g |
| Carbohydrate | 25 g |
| Cholesterol | 54 mg |
| Saturated Fat | 1 g |
| Total Fat | 7 g |
| Calories from Fat | 23 % |
| Calories | 268 |
| Protein | 26 g |
| Sodium | 516 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Meat | 2 |
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