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:

If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.