Healthy Grilling with Pasta Salad
1. Place chicken in resealable bag. Place zucchini, red pepper, and mushrooms in another resealable bag. Set both bags aside.
2. To make vinaigrette, whisk together vinegar, lemon juice and mustard. Add garlic and season with salt and pepper. Drizzle in oilve oil and whisk until blended.
3. Pour 1 tbsp vinaigrette over chicken; seal and toss to coat. Pour 1 tbsp over vegetables; seal and toss to coat. Refrigerate for 30min. Set remaining vinaigrette aside.
4. Cook pasta accorking to package directions. Drain.
5. Preheat grill to med-high heat. Drain vegetables and chicken and discard marinade.
6. Grill vegetables for about 10min or until done.
7. Grill chicken until done.
8. In a salad bowl, combine pasta, grilled vegetables, grilled (chopped) chicken, tomatoes and basil. Pour remaining vinaigrette over all and toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition: 208cal, 8g fat, 22g carbs, 12g prot, 3g fiber
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 211 | ||
Calories from Fat: 155 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 2.9g | 14 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 30mg | 1 % | |
Potassium 286.5mg | 8 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 2.9g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 211
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