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Grilled Chicken and Vegetable Dinner

Name: Grilled Chicken and Vegetable Dinner
Total time: 1 h 40 min
Yield: Serves 4
Ingredients: 5 tablespoons extra-virgin olive oil; 2 teaspoons granulated garlic, divided; 2 teaspoons onion powder, divided; 1/2 teaspoon fine sea salt, divided; 4 portobello mushroom caps, halved; 2 small to medium yellow squash, halved lengthwise; 2 small to medium zucchini, halved lengthwise; 4 boneless, skinless chicken breast halves; 2 cups cooked brown and wild rice mix; 8 cups loosely packed baby spinach; 1/3 cup gluten-free vinaigrette; 1/4 teaspoon ground black pepper, divided

Serves 4

Time 1 hr 40 min

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:

Dairy-Free

Gluten-Free

Wheat-Free

Ingredients

5 tablespoons extra-virgin olive oil
2 teaspoons granulated garlic, divided
2 teaspoons onion powder, divided
1/2 teaspoon fine sea salt, divided
4 portobello mushroom caps, halved
2 small to medium yellow squash, halved lengthwise
2 small to medium zucchini, halved lengthwise
4 boneless, skinless chicken breast halves
2 cups cooked brown and wild rice mix
8 cups loosely packed baby spinach
1/3 cup gluten-free vinaigrette
1/4 teaspoon ground black pepper, divided

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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:

Per serving: 820 calories (270 from fat), 30g total fat, 5g saturated fat, 75mg cholesterol, 650mg sodium, 96g carbohydrates (12g dietary fiber, 6g sugar), 41g 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.
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Ingredients

5 tablespoons extra-virgin olive oil
2 teaspoons granulated garlic, divided
2 teaspoons onion powder, divided
1/2 teaspoon fine sea salt, divided
4 portobello mushroom caps, halved
2 small to medium yellow squash, halved lengthwise
2 small to medium zucchini, halved lengthwise
4 boneless, skinless chicken breast halves
2 cups cooked brown and wild rice mix
8 cups loosely packed baby spinach
1/3 cup gluten-free vinaigrette
1/4 teaspoon ground black pepper, divided

Shop with Prime

Exclusively for Prime members in select ZIP codes.