Grilled Chicken with Rice and Veggies

Simple but savory, you can't go wrong with this dish. The grilled chicken, rice and veggie combo makes a healthy dinner that is sure to please even the pickiest palette.
Ingredients

• 1 boneless skinless chicken breast (about 3 ounces)
• 3 tablespoons reduced-fat Italian salad dressing, divided
• ½ cup fat-free reduced-sodium chicken broth
• ¼ cup uncooked rice
• ½ cup frozen broccoli and carrot blend, thawed

Directions:

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.

Note: For 2 cups cubed cooked chicken breast, gently simmer 3 small chicken breasts in 2 cups fat-free reduced-sodium chicken broth about 20 minutes or until meat is no longer pink in center. Cool and cut into cubes. Reserve chicken broth for pot pie, if desired.
Nutrition per Serving:
(Serving size = 1 chicken breast with 1 ¼ cups cooked rice and vegetable mix)

• Calories = 268
• Total fat = 7 g
• Saturated fat = 1 g
• Cholesterol = 54 mg
• Carbohydrate = 25 g
• Fiber = 4 g
• Protein = 26 g
• Sodium = 516 mg

Dietary Exchanges:

• Vegetable = 1
• Meat = 2
• Starch = 1 ½

Source: www.diabeticcooking.com