Ingredients:
2 boneless skinless chicken breasts (about 3 ounces each)
1/4 cup fresh lime juice
3 tablespoons honey mustard, divided
2 teaspoons olive oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
3/4 cup plus 2 tablespoons fat-free, reduced-sodium chicken broth, divided
1/4 cup uncooked rice
1 cup broccoli florets
1/3 cup matchstick carrots
Instructions:
1. Rinse chicken. Pat dry with paper towels. Place in resealable plastic food storage bag. Whisk together lime juice, 2 tablespoons mustard, olive oil, cumin, garlic powder and red pepper. Pour over chicken. Seal bag. Marinate in refrigerator 2 hours.
2. Combine 3/4 cup chicken broth, rice and remaining 1 tablespoon mustard in small saucepan. Bring to a boil. Reduce heat and simmer, covered, 12 minutes or until rice is almost tender. Stir in broccoli, carrots and remaining 2 tablespoons chicken broth. Cook, covered, 2 to 3 minutes more or until vegetables are crisp-tender and rice is tender.
3. Meanwhile, drain chicken, discard marinade. Prepare grill for direct grilling. Grill chicken over medium coals 10 to 13 minutes or until no longer pink in center. Serve chicken with rice mixture.
Nutritional Information:
Nutrients per Serving:
Calories 250 (8% of calories from fat)
Total Fat 2g
Protein 31g
Carbohydrate 25g
Cholesterol 66mg
Sodium 393mg
Dietary Fiber 2g
Saturated Fat <1g
Dietary Exchanges: 1 Starch/Bread, 3 Lean Meat, 1 Vegetable
