What do we love about this grilled chicken and vegetables dish? This Summer Grilled Chicken and Vegetables is super-quick, low-cal and delicious!
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 cup cut-up fresh asparagus spears (1 inch pieces)
1 small red onion, coarsely chopped
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Let's Make It
Heat grill to medium-high heat.
Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.
Use Your Grill Basket
Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket frequently.
Refrigerate any leftovers. Toss with hot cooked pasta and serve as part of a quick supper the next day.
Refrigerate any leftovers. Spoon onto crusty bread slices when ready to serve. Sprinkle 2 Tbsp. KRAFT Shredded Cheese over each topped bread slice. Broil until cheese is melted.
The aluminum foil pan with holes creates a disposable grill basket, making cleanup even easier.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.