Sunset Chicken with Grilled Vegetable-Rice Pilaf

Yield:

6 servings (serving size: 1 chicken breast half and 1 cup pilaf)

Recipe from

Nutritional Information

Calories 348
Caloriesfromfat 13 %
Fat 5.1 g
Satfat 1 g
Monofat 2.4 g
Polyfat 1 g
Protein 30.4 g
Carbohydrate 43.6 g
Fiber 2.9 g
Cholesterol 66 mg
Iron 3.7 mg
Sodium 415 mg
Calcium 48 mg

Ingredients

Marinade:
1/2 cup fresh lime juice (about 4 limes)
2 tablespoons hot sauce
3 garlic cloves, minced, or 1 1/2 teaspoons bottled minced garlic
6 (4-ounce) skinned, boned chicken breast halves
Rice:
1/2 cup golden raisins
1 (16-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked basmati or long-grain rice
Spice mix:
2 teaspoons chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon black pepper
Remaining ingredients:
1 large onion, cut into 12 wedges
1 cup (1-inch) pieces red bell pepper
1 cup (1-inch) pieces green bell pepper
Cooking spray
2 tablespoons chopped cashews
2 teaspoons olive oil

Preparation

To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.

To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.

To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.

Prepare grill.

Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.

Remove the vegetables from skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken.

Note:

May 1999