Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1 1/2 c. Balsamic vinegar
- 1/2 c. Extra virgin olive oil
- 1/2 c. Honey
- 1 1/2 Tbsp. Oregano
- 1 1/2 Tbsp. Sage
- 1/2 tsp Grnd allspice
- 1/2 tsp Cumin
- 8 lrg Boneless skinless chicken breast halves
- 2 c. Wild rice, cooked as directed
- 2 lrg Red onions, cut into 3/4" rounds
- 3 x Zucchini, trimmed, cut lengthwise into thirds
- 2 lrg Red bell peppers, seeded, cut into 1 " wide strips
Direcciones
- Combine first 7 ingredients in large glass baking dish. Add in chicken, turning to coat. Cover and refrigerate2 to 4 hrs.
- Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper.
- Grill till just cooked through, about 5 min per side. Transfer chicken directly from grill to platter and arrange atop rice.
- Add in vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill till just cooked through, about 6 min per side for onions and 4 min 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 8 servings | |
| Calories 455 | |
| Calories from Fat 131 | 29% |
| Total Fat 14.9g | 19% |
| Saturated Fat 2.17g | 9% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 56mg | 2% |
| Potassium 661mg | 19% |
| Total Carbs 63.01g | 17% |
| Dietary Fiber 4.7g | 16% |
| Sugars 29.76g | 20% |
| Protein 18.4g | 29% |
