Grilled Chicken and Vegetables with Fresh Basil Recipe
8.6g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 70 Minutes
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:American
Cook Time: 15 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
72.6g
Protein
19g
Fat
2.3g
Fiber
515.7cal
Calories
How to Calculate Atkins Net Carbs
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 tbsp chopped Shallots
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3 tbsp Canola Vegetable Oil
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3 tsp Garlic
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1 tsp Salt
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0 1/2 tsp Black Pepper
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32 oz Chicken Breast Filet, skinless
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1 medium Zucchini
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1 medium Yellow Summer Squash
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1 medium (approx 2-3/4" long, 2-1/2" dia) Red Sweet Pepper
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1 each Leeks
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4 tbsp Basil
DIRECTIONS
- Mix shallots, oil, minced garlic, salt and pepper in a large re-sealable plastic bag.
- Cut chicken, zucchini, squash and leek into 1 1/2 - 2 inch pieces and place into the bag with the marinade. Gently shake bag to coat chicken and vegetables, and marinate in refrigerator for 1 to 3 hours, turning occasionally.
- Prepare a medium-low grill. Start by placing the chicken on the grill. After chicken has been on the grill for about 2 minutes, add the peppers to the grill. Then after the chicken has been on for about 4 minutes, add the zucchini, squash and leeks to the grill. Turn the chicken and vegetables once, about halfway through their cooking time.
- Cook until chicken is just done, with an internal temperature of 165°F, and vegetables are tender. Total cooking time will be about 12 minutes for the chicken, about 10 minutes for the peppers, and about 8 minutes for the zucchini, squash and leek. Sprinkle with basil before serving.
Cooking Tip
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