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potato red pepper portobello mushroom SEVEN mayonnaise lemon juice honey basil ground black pepper boneless skinless chicken breast canola-based soft margarine blueberries
Viewed: 28 - Published at: 7 years agoIngredients
- 1 medium baked potato
- 1/2 medium red pepper
- 1 fresh portobello mushroom
- 2 Tbsp. SEVEN SEAS FREE Red Wine Vinaigrette Fat Free Dressing
- 1 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
- 1/2 Tbsp. lemon juice
- 1 tsp. honey
- 1/8 tsp. dried basil leaves
- 1/16 tsp. ground black pepper
- 3 oz. boneless skinless chicken breast
- 1/2 Tbsp. trans fat free canola-based soft margarine
- 2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 1/8 lb. fresh or frozen blueberries
Method
- Bake potato by your preferred method.
- Meanwhile, start Grilled Pepper & Mushroom Salad by cutting red pepper half lengthwise in quarters.
- Place vegetables on grill over medium coals or on broiler pan under the broiler.
- Grill 8 to 10 minutes or until tender, turning and brushing occasionally with vinaigrette.
- While vegetables grill or broil, make Lemon Basil Chicken by mixing KRAFT Mayo Light Mayonnaise, juice, honey, basil and pepper.
- Place chicken on broiler pan sprayed with no stick spray or on grill grates.
- Broil 4 minutes on each side or until cooked through, turning and brushing occasionally with dressing mixture.
- Finish the Grilled Pepper & Mushroom Salad by slicing red pepper and mushroom.
- Toss with remaining vinaigrette dressing.
- Enjoy blueberries for dessert.
