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Recipes
June 2010

Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes

By Selma Brown MorrowPhotography by Marcus Nilsson

4.2

(5)

Image may contain Food Meal Dish Plant Dinner Supper and Platter

Recipe information

  • Yield

    4 Servings

Ingredients

8

1/3-inch-thick rounds red onion

8

large shiitake mushrooms, stemmed

8

red radishes, trimmed, halved

4

baby bok choy, halved lengthwise

1

large orange bell pepper, cut lengthwise into 8 strips

1

1/4tcups Mango-Sesame Dressing, divided

6

boneless chicken breast halves with skin

Nonstick vegetable oil spray

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.

Nutrition Per Serving

One serving contains the following: Calories (kcal) 545.9 %Calories from Fat 48.4 Fat (g) 29.8 Saturated Fat (g) 4.6 Cholesterol (mg) 119.1 Carbohydrates (g) 23.6 Dietary Fiber (g) 2.2 Total Sugars (g) 12.8 Net Carbs (g) 21.4 Protein (g) 44.3
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