Best Summer Grilled Chicken And Vegetables Recipes

SUMMER GRILLED CHICKEN AND VEGETABLES

Summer Grilled Chicken and Vegetables image

What do we love about this grilled chicken and vegetables dish? This Summer Grilled Chicken and Vegetables is super-quick, low-cal and delicious!

Provided by My Food and Family

Categories Special Diets

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, coarsely chopped
1 red pepper, coarsely chopped
1 cup cut-up fresh asparagus spears (1 inch pieces)
1 small red onion, coarsely chopped

Steps:

Heat grill to medium-high heat.
Brush chicken with 2 Tbsp. dressing. Let stand 10 min.
Meanwhile, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining dressing. Place in prepared pan.
Place chicken and pan of vegetables on grill grate. Grill 20 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning chicken after 10 min. and stirring vegetables occasionally.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g

GRILLED CHICKEN AND SUMMER VEGETABLES

Grilled Chicken and Summer Vegetables image

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.

Provided by My Food and Family

Categories Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

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 tomatoes, cored, cut lengthwise in half

Steps:

Microwave oil, rosemary, honey and bouillon in microwaveable bowl on HIGH 1 min.; stir until bouillon is dissolved. Cool completely.
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.
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.

Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g