cat lover
11-07-2006, 09:13 AM
1/4 cup olive oil, divided
1 tbsp chili powder
1 tbsp minced garlic
2 tsp ground cumin
1 tsp kosher salt, divided
1 pound boneless, skinless chicken breast
3 medium medium zucchini, sliced lengthwise, 1/4" thick
1 medium medium red onion, sliced into 1/4" thick rings
6 cups chopped romaine lettuce
1/4 cup feta cheese, crumbled
1 cup ripe olives, whole, drained
3 tbsp red wine vinegar
1 tbsp toasted sunflower seeds
Combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt. Toss chicken in marinade till evenly coated. Cover and refrigerate for 30 minutes. Heat grill to medium high. Cook chicken for 6 to 8 minutes on each side (depending on thickness) till cooked through. Cut into bite size pices. Set aside. Brush zucchini and red onion with 1 tablespoon olive oil and sprinkle with remaining salt. Grill for 2 to 3 minutes on each side. Dice into 1/4" pieces and set aside till cooled to room temperature. Combine lettuce, cheese, ripe olives, grilled vegetables and chicken in large mixing bowl. Toss with remaining olive oil, vinegar and sunflower seeds. Makes 6 servings
Dietary Exchanges: 2 Meat, 2 Vegetable, 11/2 Fat Nutrients per Serving: Cal.: 219 Cal. from Fat: 54% Total Fat: 14 g Sat. Fat: 2 g Carb.: 11 g Protein: 15 g Chol.: 28 mg Sodium: 572 mg Fiber: 4 g
1 tbsp chili powder
1 tbsp minced garlic
2 tsp ground cumin
1 tsp kosher salt, divided
1 pound boneless, skinless chicken breast
3 medium medium zucchini, sliced lengthwise, 1/4" thick
1 medium medium red onion, sliced into 1/4" thick rings
6 cups chopped romaine lettuce
1/4 cup feta cheese, crumbled
1 cup ripe olives, whole, drained
3 tbsp red wine vinegar
1 tbsp toasted sunflower seeds
Combine 1 tablespoon olive oil, chili powder, garlic, cumin, and 3/4 teaspoon salt. Toss chicken in marinade till evenly coated. Cover and refrigerate for 30 minutes. Heat grill to medium high. Cook chicken for 6 to 8 minutes on each side (depending on thickness) till cooked through. Cut into bite size pices. Set aside. Brush zucchini and red onion with 1 tablespoon olive oil and sprinkle with remaining salt. Grill for 2 to 3 minutes on each side. Dice into 1/4" pieces and set aside till cooled to room temperature. Combine lettuce, cheese, ripe olives, grilled vegetables and chicken in large mixing bowl. Toss with remaining olive oil, vinegar and sunflower seeds. Makes 6 servings
Dietary Exchanges: 2 Meat, 2 Vegetable, 11/2 Fat Nutrients per Serving: Cal.: 219 Cal. from Fat: 54% Total Fat: 14 g Sat. Fat: 2 g Carb.: 11 g Protein: 15 g Chol.: 28 mg Sodium: 572 mg Fiber: 4 g