| 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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