Healthy Recipe: Grilled Chicken & Rice Salad

I have recently started taking baby steps into the cooking world. I don’t cook- I just don’t. I don’t enjoy it: from the grocery shopping, the time it takes to prepare foods, and especially the clean-up. But I came to a realization that I cannot live off of Ramon noodles and turkey sandwiches forever. (Sigh.) So I started with easy meals, like spaghetti and other simple pastas. Then the realization hit that I also cannot live off pasta- it was quickly becoming monotonous- not to mention full of carbs. So what to do? Luckily, this little thing call the internet is full of healthy and simple recipes, so I have decided to take full advantage. I signed up to get daily recipes from Fitness Magazine, and while I won’t try all of them (I’m extremely picky and quite plain when it comes to food) there are good suggestions and tweaks that I can make to my regular meals that will help slash calories but still taste great.

One healthy recipe that I am trying out this week is the Grilled Chicken and Rice Salad. Check out the ingredients and recipe below:

Ingredients

• 1  recipe Thyme Vinaigrette
• 12  ounces skinless, boneless chicken breast halves or thighs
• 1  cup loose-pack frozen French-cut green beans
• 2  cups cooked brown rice and wild rice blend, chilled
• 1  14-ounce can artichoke hearts, drained and quartered
• 1  cup shredded red cabbage
• 1/2  cup shredded carrot
• 1  green onion, sliced
•   Lettuce leaves (optional)

Directions

Prepare Thyme Vinaigrette. Brush chicken with 2 tablespoons of the vinaigrette; set aside the remaining vinaigrette until ready to serve.

Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from the heat for 12 to 15 minutes, turning once halfway through broiling.) Cut chicken into bite-size strips.

Meanwhile, rinse green beans with cool water for 30 seconds; drain well. In a large bowl toss together beans, cooked rice, artichoke hearts, cabbage, carrot, and green onion. Pour the remaining vinaigrette over rice mixture; toss to gently coat.

If desired, arrange lettuce leaves on 4 dinner plates. Top with the rice mixture and chicken.

Thyme Vinaigrette: In a screw-top jar combine 1/4 cup white wine vinegar; 2 tablespoons olive oil; 2 tablespoons water; 1 tablespoon grated Parmesan cheese; 2 teaspoons snipped fresh thyme; 1 clove garlic, minced; 1/4 teaspoon salt; and 1/4 teaspoon black pepper. Cover and shake well.

And check out FitnessMagazine.com for more healthy recipes!

 Photo Credit: J Wide Creative Images