Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"
This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.
Recipe by Cooking Light July 2010
Gallery
Credit:
Randy Mayor; Styling: Kellie Gerber Kelley
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
266 calories; fat 14g; saturated fat 2.6g; mono fat 3.8g; poly fat 6.4g; protein 18.9g; carbohydrates 17.2g; fiber 8g; cholesterol 59mg; iron 3.4mg; sodium 535mg; calcium 95mg.