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Grilled Chicken and Summer Vegetables
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Grilled Chicken and Summer Vegetables

1 Hour 10 Minutes
25 Min Prep
1 Hr 10 Min Cook
Healthy Living
Got some chicken breasts and a nice haul of fresh vegetables from the farmers' market? Put them to good use by preparing this delicious Grilled Chicken and Summer Vegetables recipe tonight.
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup olive oil
1 Tbsp. chopped fresh rosemary
3 Tbsp. honey
2 tsp. WYLER’S Instant Bouillon Chicken Flavored Granules
4 small boneless skinless chicken breasts (1 lb.)
3 yellow squash, cut lengthwise in half
3 tomato es, cored, cut lengthwise in half
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Let's Make It
1
Microwave oil, rosemary, honey and bouillon in microwaveable bowl on HIGH 1 min.; stir until bouillon is dissolved. Cool completely.
2
Pour half the oil mixture over chicken in shallow dish; turn to evenly coat both sides of chicken with oil mixture. Refrigerate 30 min. to marinate.
3
Heat grill to medium-high heat. Toss vegetables with remaining oil mixture. Remove chicken from marinade; discard marinade. Grill chicken and vegetables 6 to 8 min. on each side or until chicken is done (165°F), squash is crisp-tender and tomatoes are heated through.
Kitchen Tips
Variation
Prepare using your favorite summer vegetables, such as red, yellow or green bell peppers; zucchini; or eggplant.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 340mg
15%
Total Carbohydrates 19g
7%
Dietary Fibers 3g
11%
Sugars 16g
32%
Protein 27g
54%
Vitamin A
20%
Vitamin C
30%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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