Grilled Chicken Breasts With Grilled Vegetables (Phase 1) Description Looking to fire up the grill? This South Beach Diet-friendly entrée is the perfect addition to any barbecue. Makes 4 servings Ingredients 2 boneless, skinless chicken breasts, cut in half (about 1 pound total) 1 large zucchini 1 large yellow squash 2 Portobello mushrooms 2 red bell peppers 1 fennel bulb 2 heads of endive 4 cloves garlic, chopped fine 1/2 cup flat-leaf parsley, chopped fine 1/2 cup fresh basil, shredded 1 tablespoon dried oregano or 2 teaspoons fresh and chopped fine 1/4 cup extra-virgin olive oil 1 head red leaf lettuce, chicory, or escarole salt and fresh ground black pepper to taste Instructions Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8-inch thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 teaspoons of salt, a couple pinches of ground black pepper, oregano, oil, and garlic. Pound chicken between pieces of plastic wrap to uniform thickness, and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary. While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside chicken and grilled vegetables. Season with salt and pepper. Serve. Nutritional Information 348 calories 25 g fat (5 g sat.) 54 mg cholesterol 15 g carbohydrate 19 g protein 5 g fiber 48 mg sodium
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