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[Obesity Discussion]

GRILLED CHICKEN AND VEGETABLES WITH FRESH BASIL

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:15:00

Calories: 383
Fat: 15 grams
Protein: 48 grams
Carbohydrates: 11 grams
Fiber: 3 grams
Net Carbs: 8 grams
1/4 cup shallots, roughly chopped
3 tablespoons extra-virgin olive oil
1 tablespoon chopped garlic
1 teaspoon salt
1/2 teaspoon black pepper
4 boneless, skinless chicken breast halves (about 2 pounds)
1 red bell pepper, seeded and quartered (about 1 1/2 cups)
1 medium zucchini, quartered lengthwise (about 1 1/2 cups)
1 medium yellow squash, quartered lengthwise (about 1 1/2
cups)
1 medium leek, root trimmed (not removed), halved
lengthwise
1/4 cup fresh basil, chiffonade
1. Mix shallots, oil, garlic, salt and pepper in a large resealable
plastic bag. Add chicken, peppers, zucchini,
squash and leek. Gently shake bag to coat chicken and
vegetables, and marinate in refrigerator for 1 to 3 hours,
turning occasionally.
2. Prepare a medium-low grill. Place chicken on grill and
cook until just cooked through, turning once, about 12
minutes. About 2 minutes into cooking process, add
peppers and cook until tender, turning once, about 10
minutes. About 2 minutes after adding peppers, add
zucchini, squash and leeks and cook until tender,
turning once, about 8 minutes. Sprinkle with basil before
serving.
A fresh marinade turns a simple grilled dish into something
special.

Atkins - Grilled Chicken and Vegetables with Fresh Basil

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