Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Be sure to reserve two grilled chicken breasts and a cup of Mango-Sesame Dressing to use in the Asian Chicken-Noodle Salad . Ingredients:
8 1/3-inch-thick rounds red onion |
8 large shiitake mushrooms, stemmed |
8 red radishes, trimmed, halved |
4 baby bok choy, halved lengthwise |
1 large orange bell pepper, cut lengthwise into 8 strips |
6 boneless chicken breast halves with skin |
nonstick vegetable oil spray |
Directions:
1. Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
2. Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD: Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
3. Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
4. Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Asian Chicken-Noodle Salad.
5. Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
6. Per serving: 546 calories, 30 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
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