All Recipes

Summer Grilled Chicken and Vegetables

Prep

15-30 mins

Total

30 MIN

Servings

4 Servings

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

Instructions

Step 1

Heat grill to medium-high heat.

Step 2

Brush chicken with 2 Tbsp. dressing. Let stand 10 min.

Step 3

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

Step 4

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.

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