GRILLED CHICKEN & VEGETABLES

Grilled Chicken & Vegetables image

Want to help out a friend who tells you her family won't eat vegetables? Pass along this grilled chicken and veggie recipe.

Provided by My Food and Family

Categories Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 10

Ingredients

3/4 cup KRAFT Balsamic Vinaigrette Dressing
1 tsp. dried Mexican oregano
2 large zucchini, cut diagonally into 1/2-inch-thick slices
1 eggplant (1 lb.), cut diagonally into 1/2-inch thick slices
1/2 lb. fresh whole mushrooms
2 bunches green onions (about 16), trimmed
2 plum tomatoes, halved
3 large bone-in chicken breast (2-1/4 lb.)
1/3 cup KRAFT Real Mayo
1 jalapeño pepper, stemmed, seeded and finely chopped

Steps:

Heat grill to medium heat.
Mix dressing and oregano. Add 1/2 cup to combined vegetables and tomatoes in large bowl; toss to coat. Toss chicken with remaining dressing mixture. Combine mayo and peppers.
Grill chicken, vegetables and tomatoes 25 min. or until chicken is done (165°F) and vegetables are tender, turning occasionally.
Cut chicken breasts in half. Serve with grilled vegetables and mayo mixture.

Nutrition Facts : Calories 490, Fat 28 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g