Grilled Asian Chicken Zucchini Pasta

Makes 6 servings

Per serving on 5&1

• 3/4 cup lime juice

• 1 tablespoon olive oil

• 1 tablespoon sesame oil

• 3 tablespoons reduced-sodium soy sauce

• 2 tablespoons minced fresh gingerroot

• 3 garlic cloves, minced

• 1 tablespoon splenda

54 oz boneless skinless chicken breasts

• 1 ¼ pounds uncooked zucchini

• 1 large sweet yellow pepper, chopped

• 1 large sweet red pepper, chopped

• 1 medium cucumber, peeled and chopped

• 1/4 cup minced fresh parsley

• 2 green onions, sliced

• 1/4 teaspoon crushed red pepper flakes or sesame seeds

DIRECTIONS

Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes.

Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack with pam over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°.

Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add zucchini and chicken to vegetable mixture; toss to coat. Refrigerate until serving.