Grilled Chicken And Vegetables Recipe

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0 votes | 708 views
Servings: 4

Ingredients

Cost per serving $3.46 view details

Directions

  1. Cut zucchini and yellow squash into 1/4-inch-thick slices; cut bell peppers into 2-inch pcs, and cut onions into small wedges.
  2. Combine Italian dressing and next 3 ingredients; reserve 1/2 c. mix to use later in the week. Chill.
  3. Place chicken in a shallow dish or possibly zip-top plastic bag; add in 1 3/4 c. dressing mix, turning to coat. Cover or possibly seal; refrigerate4 to 8 hrs.
  4. Place vegetables in a bowl; add in remaining 1/2 c. dressing mix, tossing to coat. Cover and refrigerate2 hrs.
  5. Drain vegetables, reserving marinade in bowl. Arrange vegetables in a grill basket. Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 15 min or possibly till tender. Return half of vegetables to bowl, and toss with reserved marinade; keep hot. Cover and refrigerateremaining vegetables.
  6. Drain chicken; throw away marinade. Grill chicken, covered with grill lid, over medium-high heat (350 to 400 degrees) 10 min on each side or possibly till done. Serve 4 pcs with hot vegetables. Cover and refrigerateremaining chicken.
  7. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 521g
Recipe makes 4 servings
Calories 494  
Calories from Fat 289 59%
Total Fat 32.65g 41%
Saturated Fat 5.24g 21%
Trans Fat 0.02g  
Cholesterol 40mg 13%
Sodium 2785mg 116%
Potassium 958mg 27%
Total Carbs 27.38g 7%
Dietary Fiber 3.8g 13%
Sugars 18.5g 12%
Protein 20.66g 33%
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