Grilled Chicken, Rice & Veggies Photo
Grilled Chicken, Rice & Veggies
Yield: Makes 1 serving
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:
1.
Place chicken and 1 tablespoon salad dressing in resealable food storage bag. Seal bag; turn to coat. Marinate in refrigerator 1 hour.

2.
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.

3.
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.



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


This recipe appears in: Chicken

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