Grilled Chicken and Veggies

By Totlxtc

Ingredients

• 3/4 * 3/4 teaspoon dried oregano
• 1/2 * 1/2 teaspoon garlic salt
• 1/2 * 1/2 teaspoon garlic powder
• 1/2 * 1/2 teaspoon onion powder
• 1/2 * 1/2 teaspoon ground turmeric
• 1/4 * 1/4 teaspoon ground cumin
• 6 * 6 boneless skinless chicken breast halves (6 ounces each)
• 1 * 1 medium green pepper, cut into strips
• 1 * 1 medium sweet red pepper, cut into strips
• 2 * 2 medium onions, halved and sliced
• 1 * 1 tablespoon canola oil

Details

Servings 6

Preparation

Step 1

* Combine the seasonings; sprinkle over chicken and set aside. In a small bowl, toss peppers and onions with oil; transfer vegetables to a grill wok or basket.
* Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Place chicken and grill basket on grill. Grill, covered, over medium heat for 5-8 minutes on each side or until a meat thermometer reads 170° and vegetables are tender. Yield: 6 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.


Nutrition Facts: 1 chicken breast half with 1/3 cup vegetables equals 237 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 236 mg sodium, 8 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 very lean meat, 1 vegetable, 1/2 fat