from KraftFood.com
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Sun Dried Tomato Vinaigrette Dressing, divided
1 zucchini, cut into chunks
1 red pepper, cut into chunks
1 cup cut-up fresh asparagus spears
1 small red onion, cut into chunks
Make It
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
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
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