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With my summer class in full swing, the last thing on my mind lately is cooking dinner. This class is a beast, a whirlwind of confusion in one month. When I have to analyze a case study I can totally zone out and not remember to even think about what’s for dinner until lunchtime. Fortunately, there are easy meals like this one to pull together that allows me get everything I need to do throughout the day done. I can get the chicken in the marinade and in refrigerator in the afternoon and forget about it till it’s time to get dinner on the table.
Grilling foods is the easiest way to beat the summer heat and to get a meal on the table fast. This meal is filled with fresh vegetables coated with the flavors of the sun-dried tomato dressing then grilled until they are tender-crisp. The chicken is marinated in the same delicious dressing and grilled. Healthy and low calorie is just a bonus with this dish.
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup Kraft Sun Dried Tomato dressing I use the vinaigrette, not the creamy
- 1 zucchini cut into one inch pieces
- 1 yellow squash cut into one inch pieces
- 1 cup cup broccoli florets
- 1 small red onion cut into chunks
- 1 cup cherry or grape tomatoes, cut in half (leave the grape tomatoes whole if using them)
- 1/4 cup Kraft Sun Dried Tomato dressing
Instructions
- In a large plastic resealable bag, add the chicken and the 1/2 cup salad dressing. Close bag and make sure the dressing coats all of the chicken.
- Marinate in the refrigerate for at least 4 hours but not longer than 6 hours.
- About 15 minutes before ready to grill the chicken, combine the vegetables in a large bowl and toss with the 1/4 cup salad dressing. Let sit for 15 minutes.
- Preheat grill to medium-high heat. Spray a aluminum foil grill pan (with holes) with nonstick spray. If using an aluminum foil pan with no holes, simply poke holes in the bottom of the pan.
- Pour vegetables onto prepared pan. Grill vegetables till tender crisp, about 20 minutes stirring occasionally.
- Place chicken on grill and cook till done, about 20 minutes turning once.
Enjoy!
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Recipe inspired by Kraft
I’ve been making this since I found the recipe in a magazine about 18yrs ago. I’m pretty sure back then it called for asparagus instead of broccoli so I’ve because of that & the fact we love asparagus I’ve always used that. I’m making it tonight but next time I might use broccoli. I’ve also added whole mushrooms, niblet ears of corn (not sure if that was in the original recipe) but we love that too. It’s great as written but so easy to switch it up too…love that! Thanks for a great recipe!
I’ll have to make it asparagus, that sounds delicious too.