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Grilled Chicken and Vegetables

Yield 4 servings.


  • 8 small round red potatoes, halved
  • 2 small eggplants
  • 1 cup canned no-salt-added chicken broth, undiluted
  • 1/4 cup reduced-calorie ketchup
  • 3 tablespoons lemon juice
  • 3 tablespoons dry sherry
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons minced garlic
  • 2 teaspoons coarsely ground pepper
  • 2 teaspoons chopped fresh cilantro
  • 1 1/2 teaspoons chopped fresh dill
  • 1 teaspoon vegetable oil
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 large sweet red pepper, quartered lengthwise
  • 1 large zucchini, quartered lengthwise
  • Vegetable cooking spray
  • Fresh dill sprigs (optional)

Nutrition Information

  • calories 397
  • caloriesfromfat 12 %
  • fat 5.3 g
  • satfat 1.2 g
  • monofat 1.4 g
  • polyfat 1.5 g
  • protein 33.9 g
  • carbohydrate 51.8 g
  • fiber 0.0 g
  • cholesterol 70 mg
  • iron 0.0 mg
  • sodium 381 mg
  • calcium 0.0 mg

How to Make It

  1. Place potato in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 12 minutes. Drain and set aside.

  2. Slice each eggplant in half lengthwise; slice halves lengthwise into 1/2-inch-thick strips. Set aside.

  3. Combine broth and next 9 ingredients in a medium bowl; stir well. Pour 1/3 cup broth mixture into a large heavy-duty, zip-top plastic bag. Set aside remaining broth mixture. Add potato, eggplant, chicken, red pepper, and zucchini to bag; seal bag, and shake until chicken and vegetables are well coated. Marinate in refrigerator 3 hours, turning bag occasionally. Remove chicken and vegetables from marinade; discard marinade.

  4. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place potato on rack; grill, covered, 10 minutes, basting occasionally with reserved broth mixture. Turn potato; place chicken and remaining vegetables on rack. Grill potatoes, chicken, and vegetables, covered, 5 minutes on each side or until chicken is done and vegetables are tender, basting occasionally with reserved broth mixture. Garnish with fresh dill sprigs, if desired.

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