From the South Beach diet.
A version of grilled chicken and greens, only much better. A whole-meal deal.
2 boneless, skinless chicken breasts, cut in half (about 1 pound total)
1 large zucchini
1 large yellow squash
2 portobello mushrooms
2 red bell peppers
1 fennel bulb
2 heads of endive
4 cloves garlic, chopped fine
1/2 cup flat-leaf parsley, chopped fine
1/2 cup fresh basil, shredded
1 Tbsp. dried oregano or 2 tsp fresh and chopped fine
1/4 cup olive oil
1 head red leaf lettuce, chicory, or escarole
salt and fresh ground black pepper to taste
Preheat grill. Cut zucchini and yellow squash in half. Cut each half into wide flat planks about 1/8-inch thick. Remove stems from mushrooms and slice to same thickness as squashes. Remove stem, core, seeds, and ribs from peppers and cut to the same width as squash planks. Cut fennel bulbs into eighths or sixteenths, keeping root-end on to help hold slices together. Cut endive in half lengthwise. Toss vegetables together with about 2 tsp. of salt, a couple pinches of ground black pepper, oregano, oil, and garlic.
Pound chicken between pieces of plastic wrap to uniform thickness, and season both sides of each breast with salt and pepper. Place chicken on grill and cook a few minutes per side. The meat should release easily from the grill when ready. In a separate area spread vegetables out on grill, working in batches if necessary.
While vegetables cook, rinse and pat dry fresh greens and chop into bite-sized pieces. Mound greens on plates beside chicken and grilled vegetables. Season with salt and pepper. Serve.
25 g total fat (5 g sat)
54 mg cholesterol
15 g carbohydrate
19 g protein
5 g fiber
48 mg sodium