Rosemary Chicken and Mushrooms with Mixed Vegetables - 3 Fat Chicks on a Diet Weight Loss Community

Thread Tools
Old 11-03-2008, 09:51 AM   #1  
I can do this!
Thread Starter
beachgal's Avatar
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139

Height: 5'11"

Talking Rosemary Chicken and Mushrooms with Mixed Vegetables

Great Phase 1 recipe for summer!

Rosemary Chicken and Mushrooms with Mixed Vegetables

Recipe courtesy of the Mushroom Council and
Yield: 4 portions

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)

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.

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
beachgal is offline   Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -4. The time now is 05:36 PM.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.
Copyright 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.