Sunday, 9 June 2013

Grilled Chicken and Veggies Recipe

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 With her loved one's active way of life and activities plans, everyone likes simple and delicious dishes likes Leah Lyon’s cooked poultry plate. “This is so simple and indiveduals are always asking me how to make it,” the Ada, Ok audience says. “I often alternative adobo preparing for the combined spices
Grilled Chicken and Veggies Recipe




Ingredients

    3/4 tsp. dried oregano
    1/2 tsp. beans salt
    1/2 tsp. beans powder
    1/2 tsp. red onion powder
    1/2 tsp. floor turmeric
    1/4 tsp. floor cumin
    6 boneless skin free poultry sections (6 oz. each)
    1 method green spice up, cut into strips
    1 method sweet red spice up, cut into strips
    2 method vegetables, cut in half and sliced
    1 tbsp canola oil

Directions

    Combine the seasonings; spread over poultry and set aside. In a normal size bowl, throw peppers and vegetables with oil; transfer vegetables to a bbq grill wok or bag.
    Using long-handled tongs, dampen a paper towel with cooking oil and lightly coat the bbq gril rack. Place poultry and bbq grill bag on bbq grill. Grill, covered, over method heat for 5-8 minutes on each side or until a beef temperature gauge flows 170° and vegetables are tender. Yield: 6 meals.

    Editor's Note: If you do not have a bbq gril wok or bag, use a non reusable aluminum foil pan. Stick holes in the bottom of the pan with a beef hand to allow liquid to drain.

Nutritional Facts 1 poultry half with 1/3 cup vegetables is equal to 237 calories, 6 g fat (1 g soaked fat), 94 mg cholisterol, 236 mg salt, 8 g carbohydrate, 2 g fiber, 35 g protein. Diabetic person Exchenges: 5 lean beef, 1 vegetable, 1/2 fat

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