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Main dishes

Grilled Chicken & Vegetables

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Grilled Chicken & Vegetables recipe
photo by:kraft
time
prep:
15 min
total:
40 min
servings
total:
6 servings
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What You Need

3/4
cup  KRAFT Balsamic Vinaigrette Dressing
1
tsp.   dried Mexican oregano
2
large  zucchini, cut diagonally into 1/2-inch-thick slices
1
 eggplant (1 lb.), cut diagonally into 1/2-inch thick slices
1/2
lb.   fresh whole mushrooms
2
bunches  green onions (about 16), trimmed
2
 plum tomatoes, halved
3
large  bone-in chicken breast halves (2-1/4 lb.)
1/3
cup  KRAFT Real Mayo Mayonnaise
1
 jalapeño pepper, stemmed, seeded and finely chopped

Make It

HEAT grill to medium heat.

MIX dressing and oregano. Add 1/2 cup to combined vegetables and tomatoes in large bowl; toss to coat. Toss chicken with remaining dressing mixture. Combine mayo and peppers.

GRILL chicken, vegetables and tomatoes 25 min. or until chicken is done (165°F) and vegetables are tender, turning occasionally.

CUT chicken breasts in half. Serve with grilled vegetables and mayo mixture.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Substitute
Substitute 12 knob onions for the green onions.
How to Clean Dried Mexican Oregano
Make sure to rub the oregano between your fingers before using to remove sticks that might be attached to the leaves.
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