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Grilled Chicken with Rice & Veggies 

Ingredients

  • 1 (about 3 ounces) boneless skinless chicken breast
  • 3 tbsp 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

Temperature: ° F

Instructions

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 Emile Henry stewpot; 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. Nutrition per Serving: (Serving size = 1 chicken breast with 1 1/4 cups cooked rice and vegetable mix) Calories = 268 Total fat = 7 g Saturated fat = 1 g Cholesterol = 54 mg Carbohydrate = 25 g Fiber = 4 g Protein = 26 g Sodium = 516 mg Dietary Exchanges: Vegetable = 1 Starch = 1 1/2 Meat = 2

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