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Sun-Dried Tomato Grilled Chicken and Vegetables

Author: Lisa Kerhin


  • boneless skinless chicken breasts
  • 1/2 cup Kraft Sun Dried Tomato dressing I use the vinaigrette, not the creamy
  • zucchini cut into one inch pieces
  • 1 yellow squash cut into one inch pieces
  • cup cup broccoli florets
  • 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


  • 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.