Grilled Chicken and Vegetables with Wild Rice Recipe

Name: Grilled Chicken and Vegetables with Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups balsamic vinegar; 1/2 cup olive oil; 1/2 cup honey; 1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried; 1/3 cup chopped fresh sage or 1 1/2 tablespoons dried; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cumin; 8 large skinless boneless chicken breast halves; 2 cups (12 ounces) wild rice, cooked according to package directions; 2 large red onions, cut into 3/4-inch-thick rounds; 3 zucchini, trimmed, cut lengthwise into thirds; 3 Japanese eggplants, trimmed, cut lengthwise into thirds; 2 large red bell peppers, seeded, cut into 1-inch-wide strips; Additional chopped fresh oregano; Additional chopped fresh sage

Servings: persons

1 1/2 cups balsamic vinegar
1/2 cup olive oil
1/2 cup honey
1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried
1/3 cup chopped fresh sage or 1 1/2 tablespoons dried
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
8 large skinless boneless chicken breast halves
2 cups (12 ounces) wild rice, cooked according to package directions
2 large red onions, cut into 3/4-inch-thick rounds
3 zucchini, trimmed, cut lengthwise into thirds
3 Japanese eggplants, trimmed, cut lengthwise into thirds
2 large red bell peppers, seeded, cut into 1-inch-wide strips
Additional chopped fresh oregano
Additional chopped fresh sage

1
Combine first 7 ingredients in large glass baking dish.
2
Add chicken, turning to coat.
3
Cover and chill 2 to 4 hours.
4
Prepare barbecue (medium-high heat).
5
Spread rice in center of large platter.
6
Remove chicken from marinade and sprinkle with salt and pepper.
7
Grill until just cooked through, about 5 minutes per side.
8
Transfer chicken directly from grill to platter and arrange atop rice.
9
Add vegetables to marinade and turn to coat.
10
Transfer to barbecue.
11
Sprinkle vegetables with salt and pepper and grill until just cooked through, about 6 minutes per side for onions and 4 minutes per side for zucchini, eggplants and peppers.
12
Transfer vegetables directly from grill to platter and arrange atop rice with chicken.
13
Pour marinade into small saucepan and bring to boil.
14
Brush over chicken; drizzle lightly over grilled vegetables.
15
Sprinkle with additional chopped herbs and serve.

1158

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups balsamic vinegar, 1/2 cup olive oil, 1/2 cup honey, 1/3 cup chopped fresh oregano or 1 1/2 tablespoons dried, and more.

Yes, Grilled Chicken and Vegetables with Wild Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken and Vegetables with Wild Rice

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