Grilled chicken and end-of-summer vegetables combine with a side of brown and wild rice and spinach salad for an easy and nutritious dinner. If you have any leftovers, simply chop the chicken and vegetables and add to leftover rice and spinach for a rice salad worthy of lunch or dinner the next day.
Special Diets:
Ingredients
Method
In a large bowl, whisk together 3 tablespoons of the oil, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add mushrooms, squash and zucchini, toss well and set aside to let marinate for 1 hour.
In a wide, shallow dish, whisk together remaining 2 tablespoons oil, 1 teaspoon granulated garlic, 1 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add chicken and turn to coat.
Cover and let marinate in the refrigerator for 1 hour.
Preheat grill. Grill vegetables, turning once, until tender and golden brown, about 10 minutes total.
Transfer to a serving platter and keep warm.
Grill chicken, turning once, until just cooked through and deep golden brown, 15 to 20 minutes.
Preheat grill. Grill vegetables, turning once, until tender and golden brown, about 10 minutes total.
Transfer to a serving platter and keep warm.
Grill chicken, turning once, until just cooked through and deep golden brown, 15 to 20 minutes.
Toss spinach and dressing together in a large bowl, then transfer to plates.
Arrange rice on plates and top with grilled vegetables and chicken. Serve immediately.
Nutritional Info
Serving Size
Calories
820
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.