Grilled Chicken And Fresh Vegetables
Be the first to rate this recipe
A home-kitchen version of grilled chicken and fresh vegetables, written step by step so it's easy to follow that's worth the oven time.
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
Method
In shallow dish combine chicken and 2 bottles of the salad dressing.
Cover and marinate 4 hours in refrigerator.
Cut vegetables into bite size pieces and place in another shallow dish.
Add remaining 2 bottles of salad dressing; chill.
Remove chicken from marinade, reserving marinade.
Grill 5 to 6 minutes on each side, basting with marinade.
Remove vegetables from marinade.
Grill vegetables on wire rack or steamed or sauteed on top of stove.
Yields 12 servings.
Rate:
