Grilled Chicken Veggie Dinner
Dec 6, 2006 13:48:35 GMT -8
Post by jjg on Dec 6, 2006 13:48:35 GMT -8
Grilled Chicken Veggie Dinner
Prep: 20 min. Grill: 35 min.
"Low in carbs, high in flavor, this chicken dish was created on the spur of the moment using veggies fresh from our garden," writes Kenneth D. from Bedford, Kentucky. "It's great by itself or served over buttered noodles."
4 chicken thighs (4 ounces each)
1-1/2 teaspoons olive oil
1/2 teaspoon salt, divided
1/2 teaspoon seasoned pepper
1/2 each medium green, sweet red and yellow pepper, sliced
1 medium onion, halved and sliced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
2 plum tomatoes, cut into wedges
Rub both sides of chicken with oil; sprinkle with 1/4 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5-6 minutes longer or until golden brown.
Place chicken on a double thickness of heavy-duty foil (about 18 in. square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil tightly. Grill, covered, over indirect medium heat for 20 minutes. Open foil carefully; add tomatoes. Reseal foil; grill 4-5 minutes longer or until chicken juices run clear and vegetables are tender. Yield: 2 servings.
Nutritional Analysis: 1 serving (calculated without chicken skin) equals 170 calories, 8 g fat (2 g saturated fat), 38 mg cholesterol, 631 mg sodium, 13 g carbohydrate, 3 g fiber, 13 g protein.
Prep: 20 min. Grill: 35 min.
"Low in carbs, high in flavor, this chicken dish was created on the spur of the moment using veggies fresh from our garden," writes Kenneth D. from Bedford, Kentucky. "It's great by itself or served over buttered noodles."
4 chicken thighs (4 ounces each)
1-1/2 teaspoons olive oil
1/2 teaspoon salt, divided
1/2 teaspoon seasoned pepper
1/2 each medium green, sweet red and yellow pepper, sliced
1 medium onion, halved and sliced
1-1/2 teaspoons Italian seasoning
1/4 teaspoon garlic powder
2 plum tomatoes, cut into wedges
Rub both sides of chicken with oil; sprinkle with 1/4 teaspoon salt and pepper. Place skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Turn; grill 5-6 minutes longer or until golden brown.
Place chicken on a double thickness of heavy-duty foil (about 18 in. square). Top with peppers, onion, Italian seasoning, garlic powder and remaining salt. Seal foil tightly. Grill, covered, over indirect medium heat for 20 minutes. Open foil carefully; add tomatoes. Reseal foil; grill 4-5 minutes longer or until chicken juices run clear and vegetables are tender. Yield: 2 servings.
Nutritional Analysis: 1 serving (calculated without chicken skin) equals 170 calories, 8 g fat (2 g saturated fat), 38 mg cholesterol, 631 mg sodium, 13 g carbohydrate, 3 g fiber, 13 g protein.