Low-fat chicken and vegetable piccata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Skinless Boneless Chicken Breast Halves |
| 2 | mediums | Carrots; Julienned |
| 1 | large | Zucchini; Julienned |
| ½ | cup | Nonfat Chicken Broth |
| 2 | tablespoons | Lemon Juice |
| 1 | tablespoon | Olive Oil |
| 2 | Cloves Garlic; Minced | |
| 2 | tablespoons | All-Purpose Flour |
| 1 | teaspoon | Dried Thyme |
Directions
Preheat grill to high. Rinse chicken with cold water and pat dry with paper towels. Spray two sheets (12" x 24') of heavy-duty aluminum foil with nonstick cooking spray. Center half of vegetables and chicken on foil sheets.
In a small bowl, combine remaining ingredients, except Parmesan cheese.
Pour half of mixture over food on each foil sheet. Wrap and seal foil to form two packets, leaving room for heat circulation.
Grill packets, covered, over high for 16-20 minutes or until vegetables and chicken are done, turning packets once. Serve with cheese.
Makes 4 servings.
Calories.....197.....Fat....⅗ g.....FIber....⅒⅖ g >From (The TNT Recipes) via "Dancer^" <sigatress@...> Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Jun 17, 1999, converted by MM_Buster v2.0l.