Entrees - Phase 1 - Rosemary Chicken and Mushrooms with Mixed Vegetables




beachgal
11-03-2008, 10:51 AM
Great Phase 1 recipe for summer!

Rosemary Chicken and Mushrooms with Mixed Vegetables

Recipe courtesy of the Mushroom Council (http://www.mushroomcouncil.com/recipes/detail/RosemaryChicken.html)and mushroominfo.com
Yield: 4 portions

Ingredients
1 chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks) [I'd use boneless, skinless breasts and thighs--if you want dark meat, too--just adjust cooking time for this]
1 lb White button mushrooms
1/3 cup olive oil, plus extra for brushing vegetables
2/3 cup low-sodium vegetable broth
1/4 cup minced fresh rosemary, divided
1 tsp Freshly ground black pepper
4 6 inch sprigs rosemary with woody stems
2 lbs Assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)

Directions
Preheat grill.

Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.

Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.

While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.

While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.

Add vegetables to platter with chicken and serve.


NUTRITION FACTS per serving
Calories 586 cal
Calories from Fat 305 cal
Total Fat 34 g
Total Fat 53 % of D.V.
Saturated Fat 6 g [be aware that this changes with boneless/skinless chicken]
Saturated Fat 29 % of D.V.
Trans Fat 0 g
Cholesterol 163 mg
Cholesterol 54 % of D.V.
Sodium 0 g
Sodium 586 cal
Total Carbohydrates 305 cal
Total Carbohydrates 34 g
Dietary Fiber 53 % of D.V.
Dietary Fiber 6 g
Sugars 29 % of D.V.
Protein 0 g
Protein 163 mg
Vitamin A 54 % of D.V.
Vitamin C 0 g
Calcium 586 cal
Iron 305 cal