Behold the non-boring chicken breast recipe—grilled to juicy perfection with a medley of veggies and drizzled with the juice of charred limes.
What You Need
Original recipe yields 6 servings
3/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large yellow squash, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch-thick slices
2 large portobello mushroom s
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
6 bone-in chicken breast s (3 lb.)
2 lime s, halved
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Let's Make It
Heat grill to medium heat.
Mix dressing and oregano until blended. Pour 1/2 cup over combined vegetables in large bowl; toss to coat. Brush chicken with remaining dressing mixture.
Grill chicken 10 min. Add vegetables to grill; cook 15 min. or until chicken is done (165°F) and vegetables are crisp-tender, turning occasionally and adding limes to the grill for the last 5 min.
Serve chicken and vegetables drizzled with juice from grilled limes.
Prepare using KRAFT Lite Balsamic Vinaigrette Dressing.
Substitute 12 spring onions for the green onions.
How to Clean Dried Mexican Oregano
Make sure to rub the oregano between your fingers before using to remove anything that might be attached to the leaves.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.