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
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|Serving Size: 1 Serving (951g)|
|Recipe Makes: 8|
|Calories from Fat: 223 (20%)|
|Amt Per Serving||% DV|
|Total Fat 24.7g||33 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 460.6mg||142 %|
|Sodium 532.6mg||18 %|
|Potassium 2172.6mg||57 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 60.4g|
|Protein 151.2g||216 %|
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Calories per serving: 1121
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