Grilled Chicken And Fresh Vegetables
Category: Chicken
Ingredients
- 12 boneless, skinless chicken breast halves
- 4 (8 oz.) bottles vinaigrette salad dressing
- 6 sweet red peppers
- 6 small zucchini
- 6 small carrots, scraped
- 6 medium onions
- 6 small yellow squash
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 219kcalCalories
- 8.59gProtein
- 7.81gFat
- 28.91gCarbohydrates
- 7.03gSugars
- 0.8gFiber
- 1.17gSalt
Instructions
1. In shallow dish combine chicken and 2 bottles of the salad dressing.
2. Cover and marinate 4 hours in refrigerator.
3. Cut vegetables into bite size pieces and place in another shallow dish.
4. Add remaining 2 bottles of salad dressing; chill.
5. Remove chicken from marinade, reserving marinade.
6. Grill 5 to 6 minutes on each side, basting with marinade.
7. Remove vegetables from marinade.
8. Grill vegetables on wire rack or steamed or sauteed on top of stove.
9. Yields 12 servings.
