Vegetarian version of Grilled Chicken and vegetables with Brown Rice
- Number of Servings: 4
Ingredients
4 Quorn cutlet1/2 cup salsa1 medium green pepper, cut into strips1 medium red pepper, cut into strips1/2 small onion, cut into small wedges1 cup (dry) brown rice
Directions
1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
2. Cook rice according to directions.
3. On one side of each foil piece, place 1 Quorn cutlet. Top each with one-fourth of the salsa, bell pepper and onion.
4. Fold foil over cutlet and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion. 5. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes.
Place packets on plates. Cut Fold back foil. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user TWODAYSINFEBGGD.
1. Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray.
2. Cook rice according to directions.
3. On one side of each foil piece, place 1 Quorn cutlet. Top each with one-fourth of the salsa, bell pepper and onion.
4. Fold foil over cutlet and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion. 5. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes.
Place packets on plates. Cut Fold back foil. Serve over rice.
Number of Servings: 4
Recipe submitted by SparkPeople user TWODAYSINFEBGGD.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 2.5 g
- Cholesterol: 5.0 mg
- Sodium: 562.9 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.0 g
- Protein: 13.0 g
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