Dietitian Heather King has this healthy side dish you can serve up any night of the week. This is a great recipe to load up on veggies, have a new twist on a salad recipe, and still enjoy rice in your diet without overdoing your portion size!
Ingredients:
- 4 chicken breasts (4 ounces each)
- Light balsamic vinaigrette dressing
- 1 cup brown rice
- 2 cups low sodium chicken broth
- 1 medium squash
- 1 medium zucchini
- 1 small red onion
- 1 red pepper
- 1 container sliced mushrooms
- Olive oil
- Salt and pepper
- Romaine lettuce, 8 cups chopped
- Light balsamic vinaigrette dressing
Place chicken breast in an airtight plastic bag or container. Drizzle with light balsamic vinaigrette dressing. Let marinate at least one hour or overnight.
Cook brown rice in 2 cups of boiling chicken broth according to package directions (typically 40-50 minutes).
Place marinated chicken on non-stick skillet. Cook over medium heat until cooked through. About 3-4 minutes on each side. Slice chicken into strips or bite-sized pieces. Keep warm. (Can be done ahead of time and re-heated).
Pre-heat oven to 400 degrees.
Slice squash, zucchini, onion, and red pepper. Place in roasting pan with mushrooms. Drizzle lightly with olive oil, salt and pepper. Roast veggies for 10 minutes or until desired doneness (crisp to tender cooked).
Chop romaine lettuce and place 2 cups salad greens on each of 4 plates. Top with warm chicken, brown rice, roasted vegetables. Drizzle with light balsamic dressing.
Heather King
Spectrum Club, Rogers Ranch Location
spectrumclubs.com
(210) 408-9050 ex.300
