Recipe from the Kraft Kitchen

Grilled chicken and veggies

Prep Time:
10 minTotal Time:
30 minMakes:
4 servings4 boneless skinless chicken breast halves (about 1 lb.) 1/4 cup KRAFT Sun-Dried Tomato Dressing, divided 1 zucchini, cut into chunks 1 red pepper, cut into chunks 1 cup chopped asparagus 1/2 of a red onion, cut into chunks PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min.

MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.

GRILL 20 min. or until chicken is cooked through and vegetables are crisp-tender.
Kraft Kitchens TipsUse Your Grill BasketOmit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket often. Creative LeftoversToss leftovers with hot cooked pasta for a quick Grilled Chicken and Vegetable Pasta.


See All Ratings and Comments BBQ Scalloped Potatoes Rated by kraftfoods.com visitors Nutritional InformationCalories 200 Total fat 6 g Saturated fat 1 g Cholesterol 75 mg Sodium 240 mg Carbohydrate 8 g Dietary fiber 2 g Sugars 5 g Protein 29 g Vitamin A 25 %DV Vitamin C 60 %DV Calcium 4 %DV Iron 10 %DV Healthy Living InformationLow FatLow CalorieGood source of vitamin A or CLow sodiumDiet Exchange1 Vegetable,4 Meat (VL),1 Fat

Nutrition BonusFire up the grill and enjoy this low calorie, low-fat dish. It's rich in vitamin C from the red pepper and the asparagus and red pepper team up to provide vitamin A.