TLC Cooking "Grilled Chicken, Rice & Veggies"

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:

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