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Chicken Breasts With Veggie Salsa

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Ingredients

Adjust Servings:
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon honey
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
4 boneless skinless chicken breast halves (about 1 lb.)
1 1/2 cups shredded carrots
1 1/2 cups shredded zucchini
1 cup sliced fresh mushrooms
1 cup chopped onion
1 tablespoon margarine or 1 tablespoon butter
1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried thyme leaves
1/4 teaspoon salt
3 - 4 drops hot pepper sauce

Nutritional information

241.9
Calories
67 g
Calories From Fat
7.5 g
Total Fat
2.8 g
Saturated Fat
76.1 mg
Cholesterol
318.9 mg
Sodium
14.6 g
Carbs
2.5 g
Dietary Fiber
9 g
Sugars
29.2 g
Protein
283g
Serving Size

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Chicken Breasts With Veggie Salsa

Features:
    Cuisine:

    This is a wonderful blend of flavors. Another great grill recipe.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Breasts With Veggie Salsa, This is a wonderful blend of flavors Another great grill recipe , This is a wonderful blend of flavors Another great grill recipe


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    Steps

    1
    Done

    Heat Grill. in Small Bowl, Combine 1 Tablespoons Margarine, Honey and 1 Teaspoons Thyme; Blend Well.

    2
    Done

    When Ready to Barbecue, Place Chicken on Gas Grill Over Medium Heat or on Charcoal Grill 4 to 6 Inches from Medium Coals. Cook 8 to 10 Minutes or Until Chicken Is No Longer Pink and Juices Run Clear, Turning Once and Brushing With Honey Mixture During Last 5 Minutes of Cooking.

    3
    Done

    in Large Skillet, Combine All Salsa Ingredients. Cook and Stir Over Medium-High Heat 3 to 4 Minutes or Until Vegetables Are Crisp-Tender. Serve Chicken Over Salsa.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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