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| Grilled Chicken & Vegetables With Fresh Basil
1/4 cup chopped shallots
3 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
4 boneless skinless chicken breast halves ; (abt 1 3/4 lbs)
1 red bell pepper ; seeded, quartered
1 medium zucchini ; quartered lengthwise
1 medium yellow squash ; quartered lengthwise
1 medium leek ; root trimmed (not removed), halved lengthwise
1/4 cup coarsely-chopped fresh basil |
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Mix shallots, olive oil, garlic, salt and pepper in a large resealable plastic bag. Add chicken, pepper, zucchini, squash and leek. Gently shake bag to coat chicken and vegetables with marinade. Marinate in refrigerator, 1 to 3 hours, turning occasionally.
Prepare a medium-low grill. Place chicken and vegetables on the grill. Grill zucchini, squash and leeks 7 to 9 minutes, or until just tender, turning occasionally to grill all surfaces. Grill pepper 9 to 11 minutes, or until tender, turning once. Grill chicken 12 to 14 minutes, or until just cooked through, turning once.
Transfer chicken and vegetables to a serving platter. Sprinkle with basil and serve immediately.
This recipe yields 4 servings.
Carbohydrates: 9 grams
Net Carbs: 7 grams
Fiber: 2 grams
Protein: 43.5 grams
Fat: 28.5 grams
Calories: 471
Formatted for MC6 06-09-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook at http://atkinscenter.com
Per Serving (excluding unknown items): 264 Calories; 12g Fat (40.4% calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 618mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 2 Fat.
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