Grilled Basil Chicken and Zucchini

INGREDIENTS

1 c. quick-cooking rice

1 lime, plus wedges for serving

2 cloves garlic, finely grated

1 tbsp. low-sodium soy sauce

1/2 tsp. sugar

1/2 red chile, thinly sliced

4 small zucchini (about 1 1/4 lbs), halved lengthwise

2 tbsp. olive oil

Kosher salt

Pepper

1 lb. chicken tenders (you can use regular breasts cut into thick strips if you want)

2 1/2 c. basil, roughly chopped

DIRECTIONS

Cook rice per package directions.

Zest lime into a large bowl, then squeeze in 2 tablespoon juice. Add garlic, then stir in soy sauce, sugar, and chile.

Brush zucchini with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Rub chicken tenders with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Grill zucchini until just barely tender and chicken until just cooked through, about 3 minutes per side; transfer to a cutting board.

Cut zucchini and chicken into pieces and toss in sauce; fold in basil. Serve over rice with lime wedges.

CAL/SERV:315 

YIELDS:4 servings