Healthy Grilled Chicken with Rice & Vegetables - Easy Recipe

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.

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: Vegetable 1 Starch 1-1/2 Meat 2