Chicken And Vegetables

Recipe Ingredients

4		Boneless skinless chicken breasts - - (4 oz ea)
1 1/2 cups	355ml	Sliced mushrooms
1		Red bell pepper - seeded, and
		Cut into 1" strips
1		Zucchini - sliced (medium)
1		Onion - coarsely chopped
1/4 cup	59ml	Barbecue sauce - plus
2 tablespoons	30ml	Barbecue sauce
2		Garlic cloves - minced
4 cups	640g / 22oz	Hot cooked rice

Recipe Instructions

Preheat the oven to 350 degrees.

Tear off four 12-inch squares of foil; place 1 chicken breast in the center of each. Top with the mushrooms, pepper, zucchini and onion.

In a small bowl, combine the barbecue sauce and garlic; spoon evenly over the chicken and vegetables. Make packets by bringing the 2 sides of the foil up to meet in the center and folding the edges over, then folding the edges of each end together. Allowing room for the packet to expand, crimp the edges.

Place the packets on a baking sheet. Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes. Open the packets carefully when testing for doneness, as steam will escape.

Place 1 cup rice on each of 4 plates; spoon the contents of 1 packet over each portion.

This recipe yields 4 servings.

Per Serving: 388 Calories, 4 g Total Fat, 1 g Saturated Fat, 66 mg Cholesterol, 278 mg Sodium, 54 g Total Carbohydrate, 5 g Dietary Fiber, 33 g Protein, 53 mg Calcium.

Serving Provide: 2 Breads, 1 Fruit/Vegetable, 3 Protein/Milk.

Points Per Serving: 7.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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