Grilled Chicken and Fresh Vegetables
Grilled Chicken And Fresh Vegetables is an moderately easy dinner. Made with 12 boneless, skinless chicken breast halves, 4 (8 oz.) bottles vinaigrette salad dressing, 6 sweet red peppers, 6 small zucchini and 6 small carrots, scraped, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
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.
π· Perfect Pairings
Complete your meal with these
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