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