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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
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
