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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
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 188 | ||
Calories from Fat: 39 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 124.3mg | 4 % | |
Potassium 666.4mg | 18 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.9g | ||
Protein 29.2g | 42 % | |
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: 188
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