Grilled Chicken Rice Veggies

Grilled Chicken, Rice & Veggies

Grilled Chicken, Rice & Veggies


Makes 1 serving


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


  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
Calories 268
Calories from Fat 23 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 54 mg
Carbohydrate 25 g
Fiber 4 g
Protein 26 g
Sodium 516 mg

Dietary Exchange

Starch 1-1/2
Vegetable 1
Meat 2



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