Evening Edge
What’s For Dinner?
DEL.ICIO.US
Grilled Chicken and Vegetables
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Low cal: 
Bryan Dean of Chatsworth combines chicken and veggies on the grill for a quick and easy entree. He tops thinly pounded chicken breasts with strips of pepper and onions and melted cheese.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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4 chicken breasts, pounded to flatten
1 small red or sweet onion, cut in strips
1 bell pepper, cut in strips
2 large slices mozzarella cheese, cut in half, or 4 small slices
Instructions:
Preheat a well-oiled grill. Lightly salt and pepper the chicken breasts. Grill the chicken 4 minutes on the first side. Turn breasts over and layer each with strips of onion and pepper. Grill 3 minutes, or until almost cooked through. Top with cheese and grill 1 minute more, or until melted.
Notes:
You can vary this recipe to suit your taste. I used colored pepper strips and red onion for added color. Other options are grilling the veggies before adding them to the chicken or using different cheeses for more flavor.
Nutrition:
Per serving: 333 calories (percent of calories from fat, 38), 45 grams protein, 4 grams carbohydrates, 1 gram fiber, 14 grams fat, 130 milligrams cholesterol, 154 milligrams sodium.
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