Man-made meal: grilled chicken & veggies

Muscle & Fitness, Jan, 2005 by Devin Alexander

Makes one serving

* 1 medium sweet potato, peeled and sliced into 1/4-inch-thick rounds
(about 12 oz.)
* 6 asparagus spears
* 2 tsp. olive oil, divided
* Rotisserie seasoning or other spice mix or rub, to taste
* 5 oz. boneless, skinless chicken breast
* 3 Tbsp. Ketchup'

START: Preheat grill to medium.

PREPARE: Place potatoes and asparagus in a resealable plastic bag or medium bowl with a lid. Add 1 tsp. olive oil and seasoning to taste. Shake or toss until potatoes and asparagus are evenly coated. Place potatoes and asparagus in a grill basket. Add chicken to bag or bowl along with remaining oil and additional seasoning to taste. Shake or toss to coat.

COOK: Place chicken on grill. Grill each breast about 10 minutes per side or until no longer pink inside. After turning chicken once, place grill basket on grill. Cook potatoes until soft through and asparagus until tender.

SERVE: Eat immediately after cooking; you can use ketchup to dip.

NUTRITION FACTS (PER SERVING): 590 calories, 40 g protein, 81 g carbohydrate, 12 g fat

FAST FACTS This rock-solid bodybuilding combo is the perfect meal for
lunch or dinner

CARBS    55%
PROTEIN  27%
FAT      18%

Note: Table made from pie chart.