1 c. white rice
1 lime, plus wedges for serving
2 cloves garlic
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, divided
Kosher salt and pepper
1 lb. chicken tenders
2 1/2 c. basil, roughly chopped
- Cook rice per package directions.
- Zest lime into large bowl, then squeeze in 2 tablespoons juice. Finely grate garlic into bowl, 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 remaining 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 cutting board.
- Cut zucchini and chicken into pieces and toss in sauce; fold in basil and serve over rice with lime wedges.
Nutritional Information (per serving): About 400 calories, 10.5 g fat (1.5 g saturated), 29 g protein, 450 mg sodium, 46 g carb, 3 g fiber