Vegetarian version of Grilled Chicken and vegetables with Brown Rice

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

Number of Servings: 4


    4 Quorn cutlet
    1/2 cup salsa
    1 medium green pepper, cut into strips
    1 medium red pepper, cut into strips
    1/2 small onion, cut into small wedges
    1 cup (dry) brown rice


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.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    mmm, i may go make this now! only i have prawns that need eating and no salsa so i may edit it slightly to make prawns with sweet chili sauce, but it sounds tasty! - 8/9/08