Grilled Chicken and Summer Vegetables
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 333.3
- Total Fat: 18.2 g
- Cholesterol: 97.5 mg
- Sodium: 508.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 2.0 g
- Protein: 35.9 g
View full nutritional breakdown of Grilled Chicken and Summer Vegetables calories by ingredient
Introduction
This is a great spring/summer dinner on the grill. Probably should use low fat/fat free Italian dressing next time. ;) This is a great spring/summer dinner on the grill. Probably should use low fat/fat free Italian dressing next time. ;)Number of Servings: 8
Ingredients
-
1 Cup Italian Dressing - Used to marinate the chicken
3 Pounds Boneless Skinless Chicken Breast - Cut into half inch chunks
3 Cups Zucchini - Cut into half inch chunks
1 Medium Sweet Onion - Cut into half inch chunks
3 - 4 Large Tomatoes - Cut into half inch chunks
Tips
Mrs. Dash, or seasoning salt is good over the vegetables before you put them on the grill.
Directions
Marinate cut chicken for 20 minutes in Italian dressing.
Cover your grill grate with foil and light.
Once grill is heated up, place chicken on foil and spread out to a single layer.
Let chicken cook, stirring around once, for 10 minutes or until it is half cooked.
Once chicken is half cooked add vegetables to the grill and move around to combine with chicken and form a single layer.
Cook everything together for 10 minutes or until the chicken is cooked through and the vegetables are getting browned.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTINDALTON.
Cover your grill grate with foil and light.
Once grill is heated up, place chicken on foil and spread out to a single layer.
Let chicken cook, stirring around once, for 10 minutes or until it is half cooked.
Once chicken is half cooked add vegetables to the grill and move around to combine with chicken and form a single layer.
Cook everything together for 10 minutes or until the chicken is cooked through and the vegetables are getting browned.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user JUSTINDALTON.