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Yield: Serves 4. Each serving: 15 ounces
Recipes
BBQ Chicken Plate
| Nutrition Information | |
| Calories: | 318 |
| Total Fat: | 3.5g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 42mg |
| Sodium: | 165mg |
| Carbohydrates: | 51g |
| Dietary Fiber: | 7g |
| Sugars: | |
| Protein: | 21g |
| Vitamin A: | |
| Vitamin C: | |
| Calcium: | |
| Iron: | |
2 chicken breast halves with ribs, skinless
2 tablespoons barbecue sauce
3 cups cooked brown rice
Tossed salad:
1 bag ready-to-serve dark green lettuce mix
1 cup cherry tomatoes
1/4 cup dried cranberries
1/4 cup sliced green onions
1/2 cucumber, sliced
1/4 cup diced mild chili pepper
1/4 cup diced red pepper
1 grated carrot
Black pepper and vinegar
Preheat oven to 400 degrees. Top each chicken breast with a tablespoon of barbecue sauce. Bake until done (done when no longer pink in center), about 45-50 minutes. Cut each breast in half.
Meanwhile, prepare rice according to package directions and cook in rice cooker or on stove. Prepare salad, dividing ingredients between 4 dinner plates or serve in one large bowl.
Serve chicken and rice on small salad plate. Serve salad on large dinner plate. Allow everyone to top with vinegar and pepper before eating.
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