Grilled Chicken And Vegetables With Wild Rice

Randy’s Nine Personal Guidelines for Contentment (1 Tim. 6:6): 1. Pursue the gold, not the tin – Remember only Jesus Christ is sufficient to bring the fullness of joy that my heart desires. Anything less is not built to bring me the highest satisfaction. God is not in the business of creating idols (Mt. 13:45-46). 2. Be thankful for what you have – Anything beyond hell is a gift of God’s grace (1 Thes. 5:18). 3. Tame those tastebuds – I won’t want what I don’t know is out there (1 Cor. 9:27). 4. Be wary of commercials – The goal of advertising is to breed discontentment to get me to want something I never thought I needed (1 Tim. 6:9). 5. Prioritize your needs, not your wants – Pursue that which God promises, not that which is seldom received or breeds a desire for more. What does God want me to want (1 Tim. 6:7-8). 6. Know when enough is enough – Does a bigger income always need to translate into a bigger lifestyle (Phil. 4:11-12)? 7. No U-Hails behind hearses – The temporary things don’t last in this life and are definitely not transferred to the next. Pursue what I’ll cherish for an eternity (Mt. 6:19-21). 8. The two greatest commandments – The four sins of discontentment, doubt and complaining against God and jealously and coveting against people, will end when I love God and love others (Mt. 22:38-40). 9. Who’s the boss? – Do I own my stuff or does my stuff own me (1 Cor. 6:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Chicken, Grilling, Low fat	8	Servings

INGREDIENTS

1 1/2	c	Balsamic vinegar
1/2	c	Olive oil
1/2	c	Honey
1 1/2	T	Oregano
1 1/2	T	Sage
1/2	t	Ground allspice
1/2	t	Cumin
8		Boneless skinless chicken
		breast halves
2	c	Wild rice, cooked as
		directed
2		Red onions, cut into 3/4"
		rounds
3		Zucchini, trimmed cut
		lengthwise into thirds
2		Red bell peppers, seeded
		cut into 1 " wide strips

INSTRUCTIONS

Combine first 7 ingredients in large glass baking dish. Add chicken,
turning to coat. Cover and chill 2 to 4 hours.  Prepare barbecue
(medium-high heat). Spread rice in center of large  platter. Remove
chicken from marinade and sprinkle with salt and  pepper. Grill until
just cooked through, about 5 minutes per side.  Transfer chicken
directly from grill to platter and arrange atop rice.  Add vegetables
to marinade and turn to coat. Transfer to barbecue.  Sprinkle
vegetables with salt and pepper and grill until just cooked  through,
about 6 minutes per side for onions and 4 minutes per side  for
zucchini, eggplant and pepper. Transfer to platter and arrange  atop
rice with chicken. Pour marinade into small saucepan and bring  to
boil. Brush over chicken; drizzle lightly over vegetables.  Per
serving: 462 Calories; 16g Fat (29% calories from fat); 28g  Protein;
57g Carbohydrate; 51mg Cholesterol; 67mg Sodium Posted to  FOODWINE
Digest 05 Feb 97 by Betsy Burtis <ebburtis@IX.NETCOM.COM> on  Feb 6,
1997.

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