Ingredients Jump to Instructions ↓

  1. 1 boneless skinless chicken breast (about 3 ounces)

  2. 3 tablespoons reduced-fat Italian salad dressing, divided

  3. 1/2 cup fat-free reduced-sodium chicken broth

  4. 1/4 cup uncooked rice

  5. 1/2 cup frozen broccoli and carrot blend, thawed

Instructions Jump to Ingredients ↑

  1. Place chicken and 1 tablespoon salad dressing in resealable food storage bag. Seal bag; turn to coat. Marinate in refrigerator 1 hour.

  2. Remove chicken from marinade; discard marinade. Grill chicken over medium-hot coals 8 to 10 minutes or until chicken is no longer pink in center.

  3. Meanwhile, bring broth to a boil in small saucepan; add rice. Cover; reduce heat and simmer 15 minutes , stirring in vegetables during last 5 minutes of cooking. Remove from heat and stir in remaining 2 tablespoons dressing. Serve with chicken.


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