Grilled chicken and vegetables with wild rice

8 Servings

Ingredients

Quantity Ingredient
1½ cup Balsamic vinegar
½ cup Olive oil
½ cup Honey
1½ tablespoon Oregano
1½ tablespoon Sage
½ teaspoon Ground allspice
½ teaspoon Cumin
8 larges Boneless skinless chicken breast halves
2 cups Wild rice, cooked as directed
2 larges Red onions, cut into 3/4\" rounds
3 Zucchini, trimmed, cut lengthwise into thirds
2 larges Red bell peppers, seeded, cut into 1 \" wide strips

Directions

Combine first 7 ingredients in large glass baking dish. Add chicken, turning to coat. Cover and chill 2 to 4 hours.

Prepare barbecue (medium-high heat). Spread rice in center of large platter. Remove chicken from marinade and sprinkle with salt and pepper.

Grill until just cooked through, about 5 minutes per side. Transfer chicken directly from grill to platter and arrange atop rice.

Add vegetables to marinade and turn to coat. Transfer to barbecue. Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplant and pepper. Transfer to platter and arrange atop rice with chicken. Pour marinade into small saucepan and bring to boil. Brush over chicken; drizzle lightly over vegetables.

Per serving: 462 Calories; 16g Fat (29% calories from fat); 28g Protein; 57g Carbohydrate; 51mg Cholesterol; 67mg Sodium Posted to FOODWINE Digest 05 Feb 97 by Betsy Burtis <ebburtis@...> on Feb 6, 1997.

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