Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings plus leftovers
- nonstick vegetable oil spray
- 4 baby bok choy, halved lengthwise
Preparation 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. 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. 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. 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. Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing. Per serving: 546 calories, 30 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
Preparation 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. 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. 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. 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. Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing. Per serving: 546 calories, 30 g fat, 2 g fiber Nutritional analysis provided by Bon Appétit
