Barbecued chicken is teamed with a rice pilaf
full of vegetables for this quick and easy dinner.
ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup (65 g) barbecue sauce
- 1 tablespoon (15 ml) olive oil
- 20 ounces (570 g) frozen mixed vegetables
- 2 cups (390 g) brown rice, cooked
- 4 tablespoons (28 g) sliced almonds
- Grill chicken breast until chicken is done, about 8 minutes, brushing with barbecue sauce while cooking. Sauté vegetables in olive oil until tender, about 8 minutes. Add rice and heat until warm through. Top with almonds.
4 SERVINGS
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Each with: 393 Calories (23% from Fat, 25% from
Protein, 52% from Carb); 25 g Protein; 10 g Total Fat; 1 g Unsaturated Fat; 6 g
Monounsaturated Fat; 2 g Polyunsaturated Fat; 51 g Carb; 9 g Fiber; 11 g Sugar;
330 mg Phosphorus; 73 mg Calcium; 250 mg Sodium; 560 mg Potassium; 6077 IU
Vitamin A; 4 mg ATE Vitamin E; 5 mg Vitamin C; 41 mg Cholesterol
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